Combined effects of added beta glucan and black tea in breads on starch functionality
M. Jalil, Abbe Maleyki; Edwards, Christine A.; Combet, Emilie; Ibrahim, Muhammad; Garcia, Ada L.;
Publisher: Informa UK Ltd.
mesheuropmc: food and beverages | digestive, oral, and skin physiology
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, βG; beta glucan plus black... View more