MatchaDB

2003Journal article

Production and characterization of fine matcha [powdered tea leaf] for processed food

Yasuhiro Haraguchi, Yukio Imada, Shin‐ichi Sawamura

No online link was recorded for this study.

Abstract

The production of Matcha for processed food is increasing in recent years. However, Matcha has many problems for use in processed food, such as bad suspension, color deterioration, and high costs. We developed fine Matcha to overcome these problems, and investigated its properties. Fine Matcha was produced by two methods : classification of normal Matcha, and crushing by jet-mill. The particle size of normal Matcha ranges widely from 1 micro m to 100 micro m, but that of fine Matcha has a narrow range of from 1 micro m to 20 micro m. The particle diameter of fine Matcha is 3.2 micro m, and that of normal Matcha is ll.5 micro m. Fine Matcha suspended in water has a smaller sedimentation rate than normal Matcha. In addition, fine Matcha used in buckwheat noodles (soba noodles) improved the colorimetry of the noodles in comparison with normal ones. Finally, fine Matcha added to dough was found to cause the bread to rise better than normal. Thus, fine Matcha is useful for processed food in producing less sedimentation, improving the colorimetry, and augmenting the rising of bread dough.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Food science / processing

Making, milling, storing or using matcha in foods.

Assigned automatically from the title, abstract and subject terms.

Topics

Processing, milling and qualityFood products and applications

Matcha is a main subject here (named in the title).

Keywords and subject terms

matchafine particle sizejet millingparticle size classificationsedimentationcolorimetrybuckwheat noodlesbread dough

Cite this study

Yasuhiro Haraguchi, Yukio Imada, Shin‐ichi Sawamura. (2003). Production and characterization of fine matcha [powdered tea leaf] for processed food.

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