Evaluation of the Effect of Fuzhuan Brick Tea on Bread Quality and In Vitro Digestion.

Abstract

In this study, the chemical constituents, quality and functional characteristics of the mixture of Fuzhuan brick tea and wheat bread (2:100, 4:100, 6:100, 8:100, 10:100) were investigated to guide the production of slow-digested wheat bread. The dough fermentability, the content of free sulfhydryl groups and wet gluten, specific volume, sensory evaluation were determined to evaluate the influence of Fuzhuan brick tea on wheat bread quality. When the ratio of tea to water was 6:100, the dough fermented faster, and the resulting bread, with the flavor of Fuzhuan brick tea, was of higher quality and more acceptable to consumers. Further activity studies showed that the water extract of Fuzhuan brick tea (WFT) had a good inhibitory effect on α-amylase and amyloglucosidase, which could slow down the digestion of bread in the intestines. When the ratio of tea to water was 6:100, more slowly digestible starch in the bread was produced, allowing for a steady and prolonged release of energy. The results suggested that Fuzhuan brick tea is suitable for the development of functional wheat bread in terms of bread processing, quality and healthy diet structure.