Processing technology of tea bakery foods - a Review

Hongchun Cui, Jianyong Zhang, Jizhong Yu, Heyuan Jiang, Cun Ao and Haitao Huang
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Hongchun Cui: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China
Jianyong Zhang: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, P.R. China
Jizhong Yu: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China
Heyuan Jiang: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, P.R. China
Cun Ao: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China
Haitao Huang: Tea Research Institute Hangzhou, Academy of Agricultural Sciences, Hangzhou, P.R. China

Czech Journal of Food Sciences, 2019, vol. 37, issue 6, 391-402

Abstract: Tea foods, especially tea bakery foods, play an important role in bridging the gap between supply and demand of tea industry. This paper reviews the processing technology of tea bakery foods which include tea breads, tea cakes, and tea biscuits during the past thirty years. It also points to the fact that there are no uniform quality evaluation methods for tea bakery foods. Effect of the chemical composition of tea on the quality of bakery food is discussed. According to differences in texture, chemical composition, and biological activity of functional components, different ingredients and their ratios should be adjusted to obtain high-quality tea bakery foods. To effectively preserve the special tea flavour, biological activities of tea components should be retained as much as possible. Tea baked foods were mainly evaluated through senses. There were many differences in the sensory evaluation indices, evaluation criteria, and the scores by different experts. Further, this paper provides a critical outlook of the developments needed in processing technology and quality improvement of tea bakery foods.

Keywords: tea; bakery food; processing technology; quality; sensory evaluation (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:6:id:214-2018-cjfs

DOI: 10.17221/214/2018-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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