Use of «Matcha» green tea in the production of "Cinnabon" buns
https://doi.org/10.46845/1997-3071-2025-78-81-95
Abstract
The article discusses the use of Matcha green tea in the production of Cinnabon buns to improve bakery products’ nutritional value and consumer properties. The study is aimed at studying the effect of Matcha green tea powder on the physicochemical properties of bakery products, determining the mass fraction of green tea powder added to the recipe to impart the best organoleptic properties to the product, and analyzing the effect of Matcha tea on losses during heat treatment (baking). In the course of the study, recipes for Cinnabon buns with different contents of Matcha green tea were developed and a comparative analysis of the experimental samples organoleptic properties was carried out. The recommended recipe is 0.7 g of green tea powder per 100 g of product. For the Cinnabon buns produced according to this recipe, the following physical and chemical parameters were determined: the acidity of the finished bakery products with Matcha green tea was 2.7 degrees, and the humidity was 36.0%. Heat treatment losses (baking) were 11.8%. It was found that adding Matcha tea in the amount of 0.7 g per 100 g of product improved the taste characteristics and appearance of the products, and also increased the content of useful substances, such as antioxidants, dietary fiber, and vitamins. The content of dietary fiber increased in relation to the control (without Matcha tea) by 1.8 times and is 5.3 g; polyphenols – 74 times (74.0 mg); vitamin A (retinol equiv.) – 1.7 times (140.0 mcg); vitamin K – 35.0 (24.5 mcg); vitamin B1 – 1.9 times (0.19 mg), vitamin A (beta-carotene) – 10.2 times (0.47 mg).
About the Authors
O. P. Chernega
Kaliningrad State Technical University
Russian Federation
Russian Federation
Olga P. Chernega, Candidate of Technical Sciences, Associate Professor of Food Technology Department,
Kaliningrad
A. I. Kuryzhko
Kaliningrad State Technical University
Russian Federation
Russian Federation
Anna I. Kuryzhko, 4th year student of the Department of Food Technology,
Kaliningrad
References
1. Zaikina M. A., Kovaleva A. E., Pyanikova E. A., Ryazantseva A. S. (2021). Sravnitel’nyi analiz vliyaniya pishchevykh dobavok na tekhnologiyu proizvodstva i kachestvennye pokazateli khleba pshenichnogo [Comparative analysis of the effect of food additives on the technology and quality indicators of wheat bread]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologii – Bulletin of Voronezh State University of Engineering Technologies, 83(2), 79–86. https://doi.org/10.20914/2310-1202-2021-2-79-86 (accessed: 09.06.2025).
2. Shershneva O. M. (2017). Proizvodstvo khlebobulochnykh izdeliy pri ispol’zovanii biologicheskikh dobavok [Production of bakery products using biological additives]. Vestnik Kurskoi gosudarstvennoi sel’skokhozyaistvennoi akademii – Bulletin of Kursk State Agricultural Academy, (3), 18–22. https://cyberleninka.ru/article/n/proizvodstvohlebobulochnyh-izdeliy-pri-ispolzovanii-biologicheskih-dobavok (accessed: 09.06.2025).
3. Fedorova R. A., Ponomarenko V. M. (2011). Primenenie funktsional’nykh dobavok i netraditsionnykh vidov syr’ya v khlebopekarnoy promyshlennosti [Use of functional additives and non-traditional raw materials in bakery production]. Protsessy i apparaty pishchevykh proizvodstv – Processes and Apparatus of Food Production, (1), 209– 217.https://cyberleninka.ru/article/n/primenenie-funktsionalnyh-dobavok-i-netraditsionnyh-vidov-syrya-v-hlebopekarnoy-promyshlennosti (accessed: 09.06.2025).
4. Bischokova F. A. (2024). Primenenie netraditsionnogo syr’ya dlya povysheniya pishchevoy tsennosti khleba [Use of unconventional raw materials to increase the nutritional value of bread]. Glavnyi agronom – Chief Agronomist, (9). https://lib.mkgtu.ru/images/stories/journal-nt/2020-01/001.pdf (accessed: 09.06.2025).
5. Vorob’ev V. I., Chernega O. P., Fatykhov Yu. A., et al. (2023). Vliyanie kollagensoderzhashchikh dobavok iz pokrovnykh tkanei ryb na kachestvennye kharakteristiki khleba [Effect of collagen-containing additives from fish skin on bread quality]. Khranenie i pererabotka selkhozsyr’ya – Storage and Processing of Agricultural Raw Materials, (4), 175–188. https://cyberleninka.ru/article/n/vliyanie-kollagensoderzhaschih-dobavok-poluchennyh-iz-pokrovnyh-tkaney-ryb-na-kachestvennye-hara kteristiki-hleba (accessed: 09.06.2025).
6. Pyanikova E. A., Kovaleva A. E., Tkacheva E. D., Kobchenko S. N. (2021). Vliyanie magniysoderzhashchey dobavki na tekhnologiyu proizvodstva i kachestvennye pokazateli khleba pshenichnogo [Effect of magnesium-containing additives on wheat bread production and quality indicators]. Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK – Produkty zdorovogo pitaniya – Technologies of Food and Processing Industry of the Agro-Industrial Complex – Healthy Food Products, (3), 26–34. https://cyberleninka.ru/article/n/vliyanie-magniysoderzhaschey-dobavki-na-tehnologiyuproizvodstva-i-kachestvennye-pokazateli-hleba-pshenichnogo (accessed: 09.06.2025).
7. Vershinina O. L., Kornien N. N., Ilinova S. A. (2000). Primenenie pishchevykh dobavok v tekhnologii khlebopecheniya [Use of food additives in baking technology]. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya – Proceedings of Higher Educational Institutions. Food Technology, (5–6), 27–30. https://cyberleninka.ru/article/n/primenenie-pischevyh-dobavok-v-tehnologii-hlebopecheniya (accessed: 09.06.2025).
8. Gerasimenko E. V., Mukhametchina N. U. (n.d.). Primenenie kompleksnogo khlebopekarnogo uluchshitelya S-5000 v proizvodstve khlebobulochnykh izdeliy [Application of the complex baking improver S-5000 in bakery production]. Tekhnologiya i apparaty pishchevykh proizvodstv – Technology and Apparatus of Food Production. https://cyberleninka.ru/article/n/primenenie-kompleksnogo-hlebopekarnogo-uluchshitelyas-5000-v-proizvodstve-hlebobulochnyh-izdeliy (accessed: 09.06.2025).
9. Vu Thi Tinh, Mgebrishvili I. V., Khamova V. N., et al. (2017). Ispol’zovanie yaponskogo chaya matcha v proizvodstve yogurtov [Use of Japanese matcha tea in yogurt production]. Pishchevaya promyshlennost’ – Food Industry, (7), 26–29. https://cyberleninka.ru/article/n/ispolzovanie-yaponskogo-chaya-matcha-v-proizvodstve-yogurtov (accessed: 09.06.2025).
10. Novikova Zh., Sergeeva S., Zakharova A., Semisazhonova Yu. (2019). Obosnovanie primeneniya zelenogo chaya “matcha” v proizvodstve sbivnykh konditerskikh izdeliy [Rationale for using matcha green tea in production of whipped confectionery]. Vestnik VGUIT – Bulletin of VSUET, 81(1), 168–172. https://cyberleninka.ru/article/n/obosnovanie-primeneniya-zelenogo-chaya-matcha-v-proizvodstve-sbivnyhkonditerskih-izdeliy-funktsionalnogo-naznacheniya (accessed: 09.06.2025).
11. Hirasawa Chen N. (n.d.). Matcha Marble Pound Cake. Just One Cookbook. https://www.justonecookbook.com/matcha-marble-pound-cake/ (accessed: 09.06.2025).
12. Kochman J., Jakubczyk K., Antoniewicz J., et al. (2021). Health benefits and chemical composition of matcha green tea: A review. Molecules, 26. https://doi.org/10.3390/molecules26010085 (accessed: 09.06.2025).
13. Lapin A. A., Borisenkov M. F., Karmanov A. P., et al. (2007). Antioksidantnye svoystva produktov rastitelnogo proiskhozhdeniya [Antioxidant properties of plantbased products]. Khimia rastitel’nogo syr’ya – Chemistry of Plant Raw Materials, (2), 79–83. https://cyberleninka.ru/article/n/antioksidantnye-svoystva-produktovrastitelnogo-proishozhdeniya (accessed: 09.06.2025).
14. Lipatov N. N. (1990). Printsipy i metody proektirovaniya retseptur pishchevykh produktov, balansiruyushchikh ratsiony pitaniya [Principles and methods for designing food product formulations that balance diets]. Izvestiya vuzov. Pishchevaya tekhnologiya – Proceedings of Universities. Food Technology, (6), 5–10.
15. Jakubczyk K., Kochman J., Kwiatkowska A., et al. (2020). Antioxidant properties and nutritional composition of matcha green tea. Foods, 9(4), 483. https://doi.org/10.3390/foods9040483 (accessed: 10.06.2025).
16. Sugimoto K., Matsuoka Y., Sakai K., et al. (2021). Catechins in green tea powder (matcha) are heat-stable scavengers of acrolein, a lipid peroxide-derived reactive carbonyl species. Food Chemistry, 355, 129403. https://doi.org/10.1016/j.foodchem.2021.129403 (accessed: 10.06.2025).
Review
For citations:
Chernega O.P., Kuryzhko A.I. Use of «Matcha» green tea in the production of "Cinnabon" buns. KSTU News. 2025;(78):81-95. (In Russ.) https://doi.org/10.46845/1997-3071-2025-78-81-95
Views:
5
Email this article 