Influence of nettle powder addition on bread quality indicators

   This article reflects the results of a study on the effect of nettle leaf powder on the physicochemical and organoleptic characteristics of wheat bread. 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. Nettle leaf powder was mixed with wheat flour in different ratios: 1 %, 3 % and 5 % to prepare bread samples. The results showed a significant increase in the protein, ash and fiber content of bread. The specific volume of the bread decreased as the level of nettle leaf powder increased due to a decrease in the gluten content of the mixture and due to the interaction between dietary fiber components, water and gluten. Substitutions of 1 %, 3 % and 5 % give parameter values at least the same as the control sample and give acceptable indicators of bread quality in terms of specific volume and organoleptic properties.

1. Tselebnyye travy [Healing herbs] [Electronic resource].– access mode: https://www.admiral-pharm.ru/articles.html?id=8. (Date of access: 20. 04. 21) [in Russian]

2. Kaloriynost Krapiva. Khimicheskiy sostav i pishchevaya tsennost [Caloric content of Nettle. Chemical composition and nutritional value] [Electronic resource]. – Access mode: https://health-diet.ru/table_calorie_users/918913/. (Date of access: 20. 04. 21) [in Russian]

3. Mikroelementy: kaltsiy. kaliy. selen. magniy. tsink. zhelezo. kobalt. yod [Trace elements: calcium, potassium, selenium, magnesium, zinc, iron, cobalt, iodine] [Electronic resource].– access mode: https://www.turbaza66.ru/mikroelementi. (Date of access: 20. 04. 21) [in Russian]

4. Issledovaniye mikroelementnogo sostava listyev krapivy dvudomnoy [Study of the trace element composition of the leaves of stinging nettle] [Electronic resource].– Access mode: https://cyberleninka.ru/article/n/issledovanie-mikroelementnogo-sostava-listiev-krapivy-dvudomnoy. (Date of access: 20. 04. 21) [in Russian]

5. Vliyaniya dobavok soderzhashchikh pishchevyye volokna na khlebopekarnyye svoystva pshenichnoy muki [Effects of dietary fiber additives on the baking properties of wheat flour] [Electronic resource].– Access mode: https://cyberleninka.ru/article/n/vliyaniya-dobavok-soderzhaschih-pischevye-volokna-na-hlebopekarnye-svoystva-pshenichnoy-muki . (Date of access: 20. 04. 21) [in Russian]

6. Effect of nettle leaves powder (urtica dioica l.) addition on the quality of bread. (Date of access: 18. 05. 22) [in English]

7. Nutritional Composition and Sensory Acceptability of Stinging Nettle (Urtica simensis) Flour-Supplemented Unleavened Maize (Zea mays L.) Flatbread (Kitta) (Date of access: 18. 05. 22) [in English]