Autors: Pavlova T., Nakov, G. N.
Title: The effect of adding basil whole plant powder (Ocimum basilicum L.) some properties of bread
Keywords: asil, Bread additive, Sour dough, Color measurement, Sensory

Abstract: The aim of this paper is to see if the addition of a certain percentage of basil in bread will affect some parameters in it. The bread is produced in a traditional way through natural fermentation, excluding yeast for baking from production and adding herbs that have significant pharmacological effects on human health and in our case it is a basil. The dough with a different percentage of basil had a pronounced effect on the properties of the dough, giving lesser development of the volume of dough, stability of the dough, expansion and a lower degree of softening compared with the control. The research methods include determining the volume of the bread obtained, the color of the bark and the middle of the bread measured with ColorMeter color of the camera (VisTech. Projects), and sensory analysis conducted among administrative workers in the company Neptune Macedonia DOO, Skopje. The results showed a positive effect by adding 3% and 5% powdered basil, and the treatment with 3% reflec

References

    Issue

    PROCEEDINGS OF UNIVERSITY OF RUSE, vol. 58, issue 10 (, pp. 41-47, 2019, Bulgaria, University of Ruse, ISSN 1311-3321

    Вид: пленарен доклад в международен форум, публикация в реферирано издание