Xu Caizhu, Pei Zhuo, Chen Yongzhu, Cao Min, Li Wei
Department of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, 110016, China.
Plant Foods Hum Nutr. 2025 May 19;80(3):125. doi: 10.1007/s11130-025-01360-5.
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.
本研究对茯砖茶与小麦面包混合物（2:100、4:100、6:100、8:100、10:100）的化学成分、品质及功能特性进行了研究，以指导慢消化小麦面包的生产。测定了面团发酵性、游离巯基含量、湿面筋含量、比容及感官评价，以评估茯砖茶对小麦面包品质的影响。当茶与水的比例为6:100时，面团发酵更快，所制得的面包具有茯砖茶风味，品质更高，更受消费者欢迎。进一步的活性研究表明，茯砖茶水提取物（WFT）对α-淀粉酶和淀粉葡萄糖苷酶具有良好的抑制作用，可减缓面包在肠道中的消化。当茶与水的比例为6:100时，面包中产生了更多的慢消化淀粉，使能量得以稳定且持续释放。结果表明，茯砖茶在面包加工、品质及健康饮食结构方面适合用于开发功能性小麦面包。
