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Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

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Abstract

Theanine (T) and polyphenols (P) enriched fractions obtained from decaffeinated black tea dust by fractionation on a XAD resin, were incorporated into wheat bread formulation. The effect on dough properties and quality characteristics of supplemented breads was investigated. The development time and mixing resistance of dough was significantly increased by P fraction addition, indicating a stronger dough structure. P inhibited the Gram-positive bacteria, while E. coli was only inhibited by T fraction. Addition of P fraction provided an extension of bread shelf life up to 4 days as compared to control bread, while T fraction increased shelf life for 1 day. P fraction hindered the retrogradation of amylopectin which had no antifirming effect in bread. During storage, starch retrogradation in P bread crumbs was significantly retarded as compared with the control. P fraction produced darker, harder and coarser crumb structure and lower loaf volume. Crumb hardness was negatively correlated with bread volume (r = − 0.90, p < 0.05). The electronic nose system discriminated the bread odor based on the fraction used. Bread samples of different storage times were distinguished by e-nose with discrimination index above 90.

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Acknowledgements

This study was achieved through Nucleu Programme (PN 16 46), supported by the National Authority for Scientific Research and Innovation (ANCSI), contract 29N/2016. The authors wish to thank Dr. Alina Alexandra Dobre for assistance during the microbiological analysis. Authors also want to thank the Scientific Exchange Programme founded by Rectors’ Conference of the Swiss Universities (CRUS, Project code: 12.030).

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Authors and Affiliations

  1. National Institute of Research and Development for Food Bioresources, IBA Bucharest, Dinu Vintila 6, 021102, Bucharest, Romania

    Alina Culetu & Denisa Eglantina Duta

  2. Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, 1950, Sion, Switzerland

    Wilfried Andlauer

Authors
  1. Alina Culetu
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  2. Denisa Eglantina Duta
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  3. Wilfried Andlauer
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Correspondence to Alina Culetu.

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Culetu, A., Duta, D.E. & Andlauer, W. Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread. Eur Food Res Technol 244, 1133–1145 (2018). https://doi.org/10.1007/s00217-018-3033-4

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  • DOI: https://doi.org/10.1007/s00217-018-3033-4

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