| Abstract:The aim of this study was to investigate the effect of green,red and black tea powders on pasting properties of wheat flours（including strong,medium,and weak gluten strength of flour,or simply SF,MF,and WF for short,respectively),which may lay a foundation for the development of tea powder functional food. Different levels (0%，2%，4%，6%，8% and 10%) of three tea powders were added to strong gluten (‘Xinong 364’),medium gluten (‘Xinong 538’) and weak gluten (‘552-1’) flour,respectively. The pasting properties of blends were measured by the Rapid Visco Analyzer. Results showed that the peak and setback viscosity of SF were lower than that of the MF and WF. With the additive tea powders,WF had greatest improvement in heat stability,resisting shear stress and stir force followed,followed by MF and SF. With increasing additive amount of the tea powders in the blends,the stability of cold pastes gradually increased,whereas the aging rate and peak time decreased. In addition,tea powders had little influence on peak temperature. Therefore,the addition of green,red and black tea powders can lead to changes in pasting properties of different wheat flours. A reasonable additive amount of tea powders could improve the quality of wheat flour. |
