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首页> 外文期刊>Food Science and Biotechnology >Supplementation of common white bread by coriander leaf powder
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Supplementation of common white bread by coriander leaf powder

机译：香菜叶粉补充普通白面包

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摘要

Coriander leaves are widely used worldwide as a very common garnish in almost all types of Western, Oriental, and Arabic culinary. It is rich in the beneficial components of antioxidants, trace elements, and essential oils. Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread. In the present study the antioxidant and sensory analyses along with baking and staling characteristics of such breads at supplementation levels of 1.0, 3.0, 5.0, and 7.0%(w/w) on wheat flour have been investigated. Results show that supplementation with coriander leaf powder bettered the crumb moisture content with only a little increase in crumb firmness. A substantial improvement in sensory characteristics was observed with the supplemented breads. A sharp increase in antioxidant content was an important beneficial fortification effect observed in the fortified breads. Coriander leaf content between 3.0 and 5.0% was found to be the optimum supplementation level that offered the best compromise for highest acceptability of the fortified breads.
机译：香菜叶在世界各地被广泛用作几乎所有类型的西方，东方和阿拉伯烹饪中的常见装饰。它富含抗氧化剂，微量元素和精油的有益成分。因此，与未加筋的面包相比，富含香菜叶粉的面包对消费者的接受度更高。在本研究中，已经对添加量为小麦粉的1.0、3.0、5.0和7.0％（w / w）的此类面包的抗氧化剂和感官分析以及烘烤和陈旧特性进行了研究。结果表明，添加香菜叶粉可改善面包屑的水分含量，而面包屑的硬度仅略有增加。补充面包可以观察到感觉特性的显着改善。抗氧化剂含量的急剧增加是在强化面包中观察到的重要有益强化效果。香菜叶含量在3.0％至5.0％之间是最佳补充水平，为强化面包的最高可接受性提供了最佳折衷方案。

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