Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch.

Foods · 2026 · PMC13361944 · PMID 42450374

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an increasing trendno p-value reported

Under the same storage time, as the content of matcha increased, the total moisture content decreased, with a downward trend observed in both tightly bound water and free water, while semi-bound water exhibited an increasing trend.

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