2022
DOI: 10.24263/2304-974x-2022-11-4-6
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Effect of rosehip flour on the properties of wheat dough and bread

Abstract: Introduction. The aim of the present study was to investigate the effect of rosehip flour on some properties of wheat dough and bread. Materials and methods. Bread was prepared from wheat flour with the addition of rosehip flour in the amount of 5, 10 and 15% to replace the equal amount of the wheat flour. The used methods are standardized and generally accepted for evaluation of bread. Results and discussion. It was found that the addition of different amounts of rosehip flour to wheat flour affected the in… Show more

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“…The paper [21] presents the results of a study of the effect of rosehip flour (RF) on water absorption and the degree of softening into wheat dough, as well as the organoleptic parameters of bread. The incorporation of RF into wheat dough resulted in a decrease in water absorption and degree of softening, and the lowest results were found in the sample with 15 % RF added.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…The paper [21] presents the results of a study of the effect of rosehip flour (RF) on water absorption and the degree of softening into wheat dough, as well as the organoleptic parameters of bread. The incorporation of RF into wheat dough resulted in a decrease in water absorption and degree of softening, and the lowest results were found in the sample with 15 % RF added.…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%