Effect of catechins on the quality properties of wheat flour and bread

Catechin monomers and their combinations were incorporated into dough and bread to investigate their effects on the properties of dough and quality of bread. Rheological analysis showed that catechins generally increased dough stability time, dough tenacity (P), elastic modulus and viscous modulus and decreased dough development time, dough extensibility (L), swelling index (G) and deformation energy. Gallated catechin-supplemented samples presented lower dough development time, L and G values, higher P and P/L values than non-gallated ones. The addition of catechins altered specific volume and colour of bread but had no effects on moisture content. Bread with EGCG monomer or its combinations had lower specific volume. Bread hardness increased and springiness decreased with catechin addition. Incorporating catechins enhanced the tea polyphenol and catechin content in bread, especially in the bread crumb. Catechins increased the antioxidant activity of bread. Therefore, catechins changed the rheological properties of dough and the quality of bread.