Combined effects of added beta glucan and black tea in breads on starch functionality

• Main Authors: M. Jalil, Abbe Maleyki, Edwards, Christine A., Combet, Emilie, Ibrahim, Muhammad, Garcia, Ada L.
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2015
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/44181/1/Combined_effects_of_added_beta_glucan_and_black_tea_in_breads_on.pdf; http://irep.iium.edu.my/44181/; http://informahealthcare.com/doi/abs/10.3109/09637486.2014.971225
• Institution: Universiti Islam Antarabangsa Malaysia

Bread and tea are usually consumed separately, but there may be different food-matrix interactions and changes in starch characteristics when they are combined in bread.This study developed breads (white bread, WF; black tea, BT; beta glucan, bG; beta glucan plus black tea, bGBT) and determined thei...