Comprehensive Analyses of Breads Supplemented with Tannic Acids

Comprehensive Analyses of Breads Supplemented with Tannic Acids

Tannic acid (TA) has been recently considered as a new dough additive for improving the bread-making quality of wheat. However, the effects of TA supplementation on the sensory quality parameters (color, crumb grain structure, and sensory properties) of bread have not been studied. Further, the pote...

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Bibliographic Details
Main Authors: Yanbin Guan, Xun Yang, Chuang Pan, Jie Kong, Ruizhe Wu, Xueli Liu, Yuesheng Wang, Mingjie Chen, Miao Li, Qiong Wang, Guangyuan He, Guangxiao Yang, Junli Chang, Yin Li, Yaqiong Wang
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
tannic acid
commercial wheat flour
antioxidant activity
bread volume
crust and crumb color
sensory evaluation
Online Access:https://www.mdpi.com/2304-8158/12/20/3756

Internet

https://www.mdpi.com/2304-8158/12/20/3756

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