Stcudy Cm The Combination Product Of Black Tea Bread And Green Tea Cake

This article attempted to combine bread and cake together to make an innovative product with rich nutrition,adding the ultra-fine black tea powder and ultra-fine green tea powder to the product respectively.The processing technology of the black tea bread and green tea cake in combination was mainly studied.Finally,the physical and chemical indicators and the texture of the product were tested.Main results were as follows:1.In the study of fermentation conditions of black tea hard bread,the dough was based on 200 g strong flour,water 45%,egg liquid 15%,butter 12%,sugar 25% and 0.5% of salt.The single factor and orthogonal experiment took the proofing time,fermentation time,amount of tea powder and amount of yeast powder as indicators.The optimum fermentation conditions were :fermentation temperature: 28?;relative humidity:75%;fermention time:100 minutes;proofing temperature:38?,relative humidity:85%;proofing time:40 minutes,black tea powder1%,yeast powder2%.The experiment also did some study on the effect of black tea powder for the texture of bread.The results showed the hardness,gumminess and chewiness rised with the tea powder content increasing;the springiness reduced,the change of the resilience and cohesiveness was not significant.2.In the study of green tea cake recipe,the amount of low-gluten flour and egg were as basic conditions.The single factor and orthogonal experiment took the amount of sugar,vegetable oil,green tea powder and baking powder as indicators.The best green tea cake recipes were low-gluten flour 100 g,egg 180 g,sugar 90 g,vegetable oil 40 g,green tea powder 2g,baking powder 1.2g.The experiment also did some study on the effect of green tea powder for the texture of cake.The results showed the hardness,gumminess,resilience and chewiness rised with the tea powder content increasing;the springiness reduced,the change of the cohesiveness was not significant.3.In the study of the best baking conditions of the composite products,the single factor and orthogonal experiment took the baking time,temperature and the weight ratio of the bread and cake as indicators.The best baking conditions were bread 32 g,cake 13 g,the underground fire 180 ?,the surface fire 190 ?,baking time 14 minutes.4.The difference between the texture of independent and combination products were analyzed when adding the same amount of tea powder.The results were the hardness of bread in combination is 582.31 g,the hardness of independent bread is 568.57g;the springiness of bread in combination is 0.85,the springiness of the independent bread is0.91.The hardness of cake in combination is 196.28 g,.the hardness of independent cake is232.19g;the springiness of cake in combination is0.91,the springiness of the independent cake is 0.88.5.The testing results of the products in physics and chemistry : the fat content of green tea cake : 2.1g / 100g;moisture content: 27.4%;tea polyphenol content: 203.2?g / g;crude fiber content: 1.9g / 100g;total sugar content: 28.7 %;the moisture content of bread:33%;tea polyphenol content 165.5?g/ g;bread acidity: 4.4oT.