What is it about?
Evaluation of a novel approach to use tea dust, a by-product from the black tea decaffeination process to produce theanine-enriched bread. Theanine is an amino acid that occurs naturally in the tea plant and accounts for about 50% of the total free amino acids in tea.
Photo by reyhaneh mehrnejad on Unsplash
Why is it important?
Our findings have potential impact on the bakery industry to improve the quality of bread and by applying tea dust bioactives as functional ingredient.
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This page is a summary of: Valorisation of theanine from decaffeinated tea dust in bakery functional food, International Journal of Food Science & Technology, September 2014, Wiley,
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