Influence of nettle powder addition on bread quality indicators
This article reflects the results of a study on the effect of nettle leaf powder on the physicochemical and organoleptic characteristics of wheat bread. Nettle leaves is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improving the nu...
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| Format: | Article |
| Language: | English |
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Almaty Technological University
2022-09-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/1080 |
| _version_ | 1797785958179930112 |
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| author | A. M. Saidov Zh. E. Balguzhinova N. D. Zhangabylova K. S. Alseitov K. E. Iskakov |
| author_facet | A. M. Saidov Zh. E. Balguzhinova N. D. Zhangabylova K. S. Alseitov K. E. Iskakov |
| author_sort | A. M. Saidov |
| collection | DOAJ |
| description | This article reflects the results of a study on the effect of nettle leaf powder on the physicochemical and organoleptic characteristics of wheat bread. Nettle leaves is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improving the nutritional value of bread and bakery products. Nettle leaf powder was mixed with wheat flour in different ratios: 1 %, 3 % and 5 % to prepare bread samples. The results showed a significant increase in the protein, ash and fiber content of bread. The specific volume of the bread decreased as the level of nettle leaf powder increased due to a decrease in the gluten content of the mixture and due to the interaction between dietary fiber components, water and gluten. Substitutions of 1 %, 3 % and 5 % give parameter values at least the same as the control sample and give acceptable indicators of bread quality in terms of specific volume and organoleptic properties. |
| first_indexed | 2024-03-13T01:01:13Z |
| format | Article |
| id | doaj.art-b4ba551ba3f74912a5565aea238b9dcc |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:13Z |
| publishDate | 2022-09-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-b4ba551ba3f74912a5565aea238b9dcc2023-07-06T11:47:14ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392022-09-010310811410.48184/2304-568X-2022-3-108-114473Influence of nettle powder addition on bread quality indicatorsA. M. Saidov0Zh. E. Balguzhinova1N. D. Zhangabylova2K. S. Alseitov3K. E. Iskakov4«Kostanay Regional University named after A. Baitursynov»«Kostanay Polytechnic Higher College»«Kostanay Polytechnic Higher College»«Kostanay Polytechnic Higher College»«Kostanay Polytechnic Higher College»This article reflects the results of a study on the effect of nettle leaf powder on the physicochemical and organoleptic characteristics of wheat bread. Nettle leaves is a good source of proteins, fibers, minerals and other bioactive compounds and it could be an ideal ingredient for improving the nutritional value of bread and bakery products. Nettle leaf powder was mixed with wheat flour in different ratios: 1 %, 3 % and 5 % to prepare bread samples. The results showed a significant increase in the protein, ash and fiber content of bread. The specific volume of the bread decreased as the level of nettle leaf powder increased due to a decrease in the gluten content of the mixture and due to the interaction between dietary fiber components, water and gluten. Substitutions of 1 %, 3 % and 5 % give parameter values at least the same as the control sample and give acceptable indicators of bread quality in terms of specific volume and organoleptic properties.https://www.vestnik-atu.kz/jour/article/view/1080breadfiberproduction technologynettle leaf powderprotein |
| spellingShingle | A. M. Saidov Zh. E. Balguzhinova N. D. Zhangabylova K. S. Alseitov K. E. Iskakov Influence of nettle powder addition on bread quality indicators Алматы технологиялық университетінің хабаршысы bread fiber production technology nettle leaf powder protein |
| title | Influence of nettle powder addition on bread quality indicators |
| title_full | Influence of nettle powder addition on bread quality indicators |
| title_fullStr | Influence of nettle powder addition on bread quality indicators |
| title_full_unstemmed | Influence of nettle powder addition on bread quality indicators |
| title_short | Influence of nettle powder addition on bread quality indicators |
| title_sort | influence of nettle powder addition on bread quality indicators |
| topic | bread fiber production technology nettle leaf powder protein |
| url | https://www.vestnik-atu.kz/jour/article/view/1080 |
| work_keys_str_mv | AT amsaidov influenceofnettlepowderadditiononbreadqualityindicators AT zhebalguzhinova influenceofnettlepowderadditiononbreadqualityindicators AT ndzhangabylova influenceofnettlepowderadditiononbreadqualityindicators AT ksalseitov influenceofnettlepowderadditiononbreadqualityindicators AT keiskakov influenceofnettlepowderadditiononbreadqualityindicators |