Theanine and polyphenols enriched fractions (TEF and PEF) from tea dust were studied.
PEF and TEF inhibited fluorescent AGEs formation in glycoxidation model systems.
Extent of Maillard reaction in the enriched breads was analyzed.
PEF lower the level of fluorescent AGEs formed during baking.
The best bread formulation from nutritional and sensorial aspects was with 30% PEF.