Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread
The dried and powdered leaves of Moldavian dragonhead (Dracocephalum moldavica L.) (0, 1, 3, 4, and 5 g/100 g of wheat flour) were added to the wheat flour to make bread. Farinograph properties of dough were studied, and the properties of enriched bread were evaluated. According to the results, Mold...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2019.1609587 |