Tea catechins have been linked with many health benefits including prevention of oxidative DNA damage and improvement on blood flow and liver function.Fortifying bread with(- ) epigallocatechin gallate(EGCG) ، a principal catechin hn green tea ، would turn the bread into a functional food.it was found that EGCG underwent thermal degradation and epimerizations simultaneously ، which all followed first-order reaction kinetics during bread baking.the method successfully established ، which account for not only simultaneous thermal reaction ، but also varying moisture content and temperature profile in the crumb and crust. This article aimed to presentation of method for stability EGCG during baking bread.

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