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Effect of addition of rosemary leaves powder on the rheological characteristics of dough inaddition to the quality attributes of bread manufactured from to local wheat
Joint Authors
Shiti, Said H.
al-Tae, Abd Ali A.
Source
Journal of Babylon University : Journal of Applied and Pure Sciences
Issue
Vol. 27, Issue 1 (28 Feb. 2019), pp.118-126, 9 p.
Publisher
Publication Date
2019-02-28
Country of Publication
Iraq
No. of Pages
9
Main Subjects
Abstract EN
Different percentages (2.5%, 5% and 7.5%) of rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough.
To reach this target, Farinograph was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition.
The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree dough softening from rosemary leaves powder.
The water absorption, dough development time of local wheat flour was improved as a function of adding rosemary to the flour.
The increase rosemary is forming, which helped include The water absorption, dough development time of local wheat flour.
It can be concluded that rosemary leaves powder was able to improve the rheological properties of local wheat flour at (2.5% and 5%)and a good quality loaf.
American Psychological Association (APA)
Shiti, Said H.& al-Tae, Abd Ali A.. 2019. Effect of addition of rosemary leaves powder on the rheological characteristics of dough inaddition to the quality attributes of bread manufactured from to local wheat. Journal of Babylon University : Journal of Applied and Pure Sciences،Vol. 27, no. 1, pp.118-126.
https://search.emarefa.net/detail/BIM-1094605
Modern Language Association (MLA)
Shiti, Said H.& al-Tae, Abd Ali A.. Effect of addition of rosemary leaves powder on the rheological characteristics of dough inaddition to the quality attributes of bread manufactured from to local wheat. Journal of Babylon University : Journal of Applied and Pure Sciences Vol. 27, no. 1 (2019), pp.118-126.
https://search.emarefa.net/detail/BIM-1094605
American Medical Association (AMA)
Shiti, Said H.& al-Tae, Abd Ali A.. Effect of addition of rosemary leaves powder on the rheological characteristics of dough inaddition to the quality attributes of bread manufactured from to local wheat. Journal of Babylon University : Journal of Applied and Pure Sciences. 2019. Vol. 27, no. 1, pp.118-126.
https://search.emarefa.net/detail/BIM-1094605
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 124-125
Record ID
BIM-1094605