The effects of three varies tea(green tea, oolong tea, pu-er tea)on the characteristics and processing technology of bread and microorganisms in bread's storing were discussed in this paper. The mechanism on tea bread' quality was also discussed.
为使人们在日常生活中能更多更好地利用茶叶中多种营养、保健成分,本研究选用了倍受消费者青睐的三种产品,即绿茶、乌龙茶和普洱茶添加到面包加工过程中,探讨了茶叶对面包品质特征的影响、优化的工艺技术参数,以及对面包保存期间微生物滋生的作用,此外,还探讨了茶面包品质形成的机理。
参考来源 - 茶面包加工技术及其机理研究·2,447,543篇论文数据，部分数据来源于NoteExpress
N a loaf-shaped cake that contains dried fruit which has been steeped in cold tea before baking: served sliced and buttered 茶泡面包
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