Study of Functional Property of Bread Based on Buckwheat and Green Tea

What is it about?

A study was conducted to formulate and observe the functional properties of bread based on buckwheat and green tea

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Why is it important?

Based on the study, the consumption of bread prepared with addition of buckwheat " our 40% and GTB 3% was found to be superior from the technological point of view based on sensorial base and a baking experiment as well as from the functional point of view containing antioxidant " avonoid compounds (mainly catechins and rutin) and about three times more protein content than in market bread.