Research Progress on the Baking Tea Foods

SONG Zhen-shuo; YANG Jun-guo; ZHANG Lei; LIN Qing-xia

doi:10.13386/j.issn1002-0306.2019.01.057

SONG Zhen-shuo, YANG Jun-guo, ZHANG Lei, LIN Qing-xia. Research Progress on the Baking Tea Foods[J]. Science and Technology of Food Industry, 2019, 40(1): 321-325. DOI: 10.13386/j.issn1002-0306.2019.01.057

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Research Progress on the Baking Tea Foods

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In recent years,tea comprehensive processing industry in China achieved rapid development. Baking tea food development has become an important field of tea comprehensive processing industry. In this paper,the addition form of tea,the effect of tea on the processing characteristics of dough and the quality of baking foods were described and their interactions between tea and baking foods,and the research prospects were put forward for the further study.

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