EFFECT OF NETTLE LEAVES POWDER (URTICA DIOICA L.) ADDITION ON THE QUALITY OF BREAD

Simona Maria MAN, Adriana PAUCEAN, Maria Simona CHIS, Sevastita MUSTE, Anamaria POP, Andruta Elene MURESAN, Georgiana MARTIS

Abstract


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. The quality evaluation of nettle leaves powder (Urtica dioica L.) and wheat flour (type 550) was performed and the effect of nettle leaves powder on the physico-chemical and sensory characteristics of wheat bread were studied. The nettle leaves powder was blended with wheat flour at different levels: 2%, 4% and 6% for preparing bread samples. The results showed a valuable increment in bread protein, ash and fiber content. The specific volume of the breads decreased as the level of nettle leaves powder increased due the dilution of gluten content in the blend and due to the interactions among fiber components, water and gluten. Nevertheless, substitution at 2%, 4% and 6%, gives parameter values at least as good as the control sample and produces acceptable bread, in terms specific volume and sensorial properties.


Keywords


bread, fiber, manufacturing technology, nettle leaves powder, protein.

Full Text:

PDF