Polyphenol in green tea will produce S-H group. Make it light and also to reduce the gluten network operation of amylase. Used to subset the dough is brown. Make yeast lacking in substate, the dough is not foo.
polyphenol in green tea can produce a mild SH group makes gluten network and also to reduce the work of amylase. The starch into sugar. Making yeast in the fermentation of substate, the dough does not rise.
Polyphenol in green tea to produce S-H group makes gluten network light, and also to reduce the work of amylase. The use of starch hydrolysis sugar. The lack of substate fermentation yeast in the dough does not rise.