Abstract:This study aimed to investigate the effect of tea polyphenols on the texture of bread.A sensory scoring method was used to evaluate the texture of bread with different additions of tea polyphenols.Image analysis technology was used to determine the effect of different amounts of tea polyphenols on the porosity of the bread core.A scanning electron microscope was used to observe the change in the bread microstructure.Fourier transform infrared spectroscopy was used to examine the secondary structure of bread proteins.The results showed that the sensory score of bread texture was increased first and then decreased with the increase in tea polyphenols.The bread core number，surface fraction，and density were initially increased and then decreased；however，the average radius of pores showed the opposite trend.The order and tightness of the gluten network structure were increased to a maximum followed by a decrease.The β-sheet and α-helix contents of the secondary structure of bread proteins showed an initially increasing trend followed by a decreasing trend；however，the random coil and β-turn contents showed the opposite trend.When the content of tea polyphenols was 0.4%，the sensory score of bread texture was the highest.The bread core number，surface fraction，and density were the largest，and the average radius was the smallest.The gluten network structure was the most closely ordered.The β-sheet and α-helix contents of the secondary structure of bread proteins were the highest，and the random coil and β-turn contents were the lowest.Therefore，the right amount of tea polyphenols could change the secondary structure of bread proteins，promote the formation of the gluten network structure，and improve the internal texture structure of bread.