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当前位置: 首页 > 文章 > 茶与烘焙食品结合的研究进展 中国茶叶加工 2011 (3) 34-36
Position: Home > Articles > Review of Researches on the Incorporation of Tea with Bakery Food China Tea Processing 2011 (3) 34-36

茶与烘焙食品结合的研究进展

作  者：
朱跃进;张海华;张士康;黄赟赟
单  位：
中华全国供销合作总社杭州茶叶研究院
关键词：
茶;烘焙食品;流变特性;烘焙品质
摘  要：
立足于传统饮茶向"吃茶"模式的转变,将茶与烘焙食品广泛结合,探讨茶与烘焙食品的相互影响,从茶对烘焙食品面团流变学特性影响、茶对烘焙食品品质影响、烘焙对茶活性成分的影响、茶烘焙食品研究开发四方面分析茶与烘焙食品结合的研究现状,基于此探讨了茶与烘焙食品深度研究方向。
译  名：
Review of Researches on the Incorporation of Tea with Bakery Food
作  者：
ZHU Yue-jin1,ZHANG Hai-hua1,2,ZHANG Shi-kang1,HUANG Yun-yun1,2(1.Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;2.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
关键词：
Tea,Bakery Food,Rheological Property,Baking Quality
摘  要：
Recently,tea taken by traditional drinking is transferring to modern eating mode.Base on the combined reality of tea and bakery food,the incorporation of tea with bakery food and their interactions on the final baked food products were discussed in this paper.In detail,the effect of tea incorporation on the quality of bakery food and on the rheological properties of dough for bakery food were concluded,and thermal stability of active components of tea during baking and the types of final baking products was elaborated.Furthermore,some suggestions on the further researches were provided.

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