Research on Quality Variation of Green Tea Steamed Bread Dough During Fermentation

This paper mainly studies the change tendency of TP(tea polyphenol),free amino acid,chlorophyl and physical property index of green tea steamed bread dough during fermentation.The experimental results indicate that the functional components of dough decrease with fermentation time increases.This tendency applies to the hardness,cohesiveness,gumminess and chewiness,while adhesiveness,springiness and resilience increase.Keep the fermentation time invariant,the reduced ratio of functional components become smaller,while hardness,adhesiveness,cohesiveness,gumminess and chewiness increase,springiness and resilience decrease.