Effect of Moldavian dragonhead (Dracocephalum moldavica L.) leaves on the baking properties of wheat flour and quality of bread

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...

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Bibliographic Details
Main Authors: Dariusz Dziki, Grażyna Cacak-Pietrzak, Urszula Gawlik-Dziki, Alicja Sułek, Sławomir Kocira, Beata Biernacka
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:CyTA - Journal of Food
Subjects:
bread
moldavian balm
antioxidant properties
sensory evaluation
texture
color
Online Access:http://dx.doi.org/10.1080/19476337.2019.1609587

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