• Title/Summary/Keyword: jasmin tea powder

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Study on the Characteristics of Bread with Jasmin Tea Powder (쟈스민차가루를 이용한 식빵의 특성 연구)

  • 황윤경;현영희;이윤신
    • The Korean Journal of Food And Nutrition
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    • v.17 no.1
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    • pp.41-46
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    • 2004
  • This study was designed to investigate the effective ratio of healthy bread with jasmin tea powder. The weight, volume, and color difference of bread with various jasmin tea powder was measured and the picture of bread was taken and the panel test was taken. The weight of bread was increased and the volume was decreased significantly according to increase of jasmin tea powder. To avoid the decrease of volume, the active gluten was added, but there was not shown the increse of bread volume by active gluten. In the result of panel test and volume measurement, addition of 3% jasmin tea powder was appropriate. Therefore, using the jasmin tea powder, the diversity of bread by functionality, nutritional composition, taste, color, flavor of jasmin tea powder can be developed. This result will support the background the development of jasmin tea bread of good quality.