Quality Characteristics Of The Supplementation Flour Comprising Of Fu Brick Tea At Different Fermentation Periods And Wheat Flour

As the main drinking tea in the northwest of China,Fu brick tea has unique taste and health benefits,and is an excellent material for developing natural,healthy,green and delicious food.Although there are a large number of tea foods available in the market,the raw materials are mostly green tea,black tea or tea extracts.The processing and utilization of Fu brick tea is very rare,and there is no comparative study on the effect of Fu brick tea on the quality characteristics of wheat flour before and after fermentation.Therefore,in this study,two different fermentation periods of Fu brick tea(before fermentation Fu brick tea is the raw material tea(RMT)and after fermentation Fu brick tea is the Fu brick tea(FBT))and three different uses of wheat varieties(Jimai 44(JM44),Jimai 60(JM60)and Wanximai 0638(WXM))were used to compare and analyze their basic chemical and functional components.In addition,RMT and FBT were added to JM44,JM60 and WXM flours at different ratios(0,2%,4%,6% and 8%)to obtain the compounded flours,and the gluten protein composition and structure,starch viscosity characteristics and dough rheology were analyzed to understand the effects of RMT and FBT on wheat flour and dough characteristics for different applications.At the same time,suitable proportions of the compounded flours were processed into bread,steamed bread and biscuit to compare and analyze the effects of RMT and FBT on the physical properties,sensory evaluation and in vitro digestibility of the traditional products.This research could provide a new perspective for innovation in the food industry and a new reference for the comprehensive use of FBT.The main results of the study are as follows.1.The analysis of the basic chemical composition showed that there were significant differences in the basic chemical and functional composition contents of the two Fu brick tea samples and the three wheat samples.Overall,the polyphenol and flavonoid contents of the three wheat samples were not significantly different.Protein content,wet gluten content and starch content were highest in JM44,followed by JM60 and least in WXM.Protein,tea polyphenols,flavonoids,caffeine and free amino acids contents were significantly higher in RMT than FBT by 8.52%,24.74%,28.05%,5.98% and 8.55%,respectively,but tea polysaccharide contents were lower than FBT by 25.56%.2.For JM44 and JM60 flours,the UPP% of the compounded flour increased with the addition of RMT and FBT,while for WXM flour,the addition of low doses of RMT and FBT decreased the UPP% of the compounded flour.In addition,there was no significant difference in the effect of RMT and FBT on the UPP% of JM60 and WXM,but the improvement of FBT on the UPP% of JM44 was more significant.3.The addition of RMT and FBT did not destroy the gluten microstructure of the different wheat doughs,except that the addition of 6% and 8% FBT increased the lacunarity of JM44 dough and the addition of 6% and 8% RMT disrupted the gluten network structure of JM60 dough,and even strengthened the gluten microstructure of the dough at certain ratios.4.The peak and final viscosities of JM44,JM60 and WXM flours decreased in a dosedependent manner with the addition of RMT and FBT.The addition of RMT and FBT increased the breakdown of JM44 and JM60 flours and decreased the breakdown of WXM.The addition of RMT and FBT reduced the setback of JM44,JM60 and WXM flours.The effect of RMT on the viscosity characteristics of wheat flour for different applications was more significant than that of FBT.5.The addition of RMT and FBT improved the rheological properties of wheat doughs for different applications by increasing the water absorption and development time,increasing the viscoelasticity of doughs and decreasing tan δ.In addition,RMT and FBT prolonged the stability time of JM60 and WXM doughs,but decreased the stability time of JM44 dough.Compared with FBT,the effect of RMT on the rheological properties of wheat flour for different applications was more significant.6.The addition of RMT and FBT deepened the color of the end product and increased the hardness of bread and biscuit,as well as reduced the hardness,springiness of steamed bread and the crispness of biscuit.Among them,JM44-RMT-4 and JM44-FBT-4,JM60-RMT-6 and JM60-FBT-6 and WXM-RMT-4 and WXM-FBT-4 showed better textural properties and sensory evaluation.Meanwhile,the starch hydrolysis rate,RDS(%)and SDS(%)of the compounded bread,steamed bread and biscuit were significantly decreased and RS(%)was significantly increased.Comparing the quality of RMT and FBT end products in appropriate proportions,it was found that the food products made with FBT addition were more popular among consumers and had higher nutritional value.