Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

•Green tea powder (GTP) effectively increased the antioxidant activity of WWF pan bread.•The addition of GTP negatively affected WWF bread quality at high addition levels.•GTP effectively inhibited peroxide accumulation in WWF pan bread during storage.•1.00 g GTP/100 g flour increased antioxidant activity of WWF pan bread without affecting its quality.

The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and chewiness of WWF pan bread increased at higher GTP levels, whereas specific volume and brightness showed a reverse trend. At the 1.00 g GTP/100 g flour addition level, hardness, resilience and specific volume of WWF pan bread were not significantly affected, but antioxidant activity increased by 1.00 mM TE/g sample. In the storage test, GTP greatly inhibited the production of peroxide, as determined by peroxide value (PV), in WWF pan bread. After 8 days of storage at room temperature, the PV of the lipid fraction of WWF pan bread without GTP (control) increased by 0.35 mg/100 g, while the PV of bread with the addition of 1.00 g GTP/100 g flour increased by 0.14 mg/100 g. These results suggest that the addition of GTP at the 1.00 g/100 g flour level effectively increases the antioxidant activity, and significantly reduces the production of peroxide during storage, while at the same time maintaining the baking quality of WWF pan bread.