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Effects of dark tea soup on rheological, thermal and microstructure characteristics of dough

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Abstract

In order to study the influence of dark tea soup on processing characteristics of dough, texture, thermo-dynamic and rheological properties and microstructure were measured. The dough with tea soup gets better gel strength, hardness, springiness and chewiness values compared to dough control, especially as the concentration of tea soup was at 0.05 g/mL. The G′ and G″ enhanced gradually in the frequency region of 0.1–100 rad/s with the increase in concentration of tea soup in dough, indicating the stronger and stickier gluten network structure. By thermo-gravimetric analysis, the results showed that contrast to dough control (the weight loss was about 86%), the mass loss greatly reduced for the dough with tea soup (for example, the weight loss remained about 32% in dough with tea soup of 0.1 g/mL). The results of infrared, fluorescence and electron microscope clarified that the structure of gluten protein was reconstructed and re-polymerized to form tighter and stronger gluten network in dough with ingredients in tea soup. The addition of dark tea soup improved the processing characteristics (rheology properties and texture properties) of dough and would give nutrition and function to final products. This study proved the potential value of dark tea in flour products, and provided a certain basis for further exploring the interaction mechanism between the active components in dark tea and gluten protein and starch.

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Funding

This work was financially supported by the Science and Technology Program of Zhongshan (Grant No.2020B2068).

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Authors and Affiliations

  1. School of Food Science, Guangdong Pharmaceutical University, Zhongshan, 528458, China

    Ying Wang, Zhi Hang Li, Ping Liao, Jia Yue Lin, Yu Man Huang, Kun Hu & Yong Hu

Authors
  1. Ying Wang
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  2. Zhi Hang Li
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  3. Ping Liao
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  4. Jia Yue Lin
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  5. Yu Man Huang
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  6. Kun Hu
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  7. Yong Hu
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Contributions

YW was involved in conceptualization, methodology, writing—original draft, writing—review and editing. ZHL helped in investigation, data curation. PL contributed to results analysis, article revision. JYL was involved in image modification. YMH helped in picture arrangement. KH contributed to instrumental analysis. YH helped in funding acquisition.

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Correspondence to Ying Wang or Yong Hu.

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Wang, Y., Li, Z.H., Liao, P. et al. Effects of dark tea soup on rheological, thermal and microstructure characteristics of dough. Polym. Bull. 81, 5359–5373 (2024). https://doi.org/10.1007/s00289-023-04964-6

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  • DOI: https://doi.org/10.1007/s00289-023-04964-6

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