Tea is rich in amino acids, vitamins and various minerals and other nutrients, which plays an important role in the field of food deep processing. In recent years, baking foods have been favored by consumers. Tea and tea extracts are added to the processing of baking foods to improve the color, taste and flavor of baking goods, which also provides ideas for expanding and extending the deep processing industry chain of baking foods. This article analyzes the added forms of tea in baked goods and explores the tea and its medicinal components. Research has found that adding tea can have a significant impact on the taste, nutritional value, functional components, and storage methods of baked goods. This study can provide reference for the development of tea deep processing industry.
In the baking food industry, driven by diversified consumer demand, the selection of low-fat, low-sugar, and natural healthy raw materials has become the main trend in the development of the baking food industry. Tea has a high nutritional composition and medicinal value, and has a significant role in anti-cancer, anti-inflammatory, bacteriostatic, anti atherosclerosis and other aspects. Adding tea powder and tea extract to baked goods can not only improve the taste and flavor of baked goods, but also can meet the diverse dietary structure and health needs of different populations. Using tea as a food processing raw material or auxiliary material, mixed with flour, oil, sugar and other food raw materials, different baked tea foods can be produced, which have high nutritional value and diversified dietary and health functions.
