Cephalaria (Cephalaria syriaca) and its role in bread baking.
Along with studying the ethno botanical characteristics, it has been identified that in some regions of Georgia the use of dietary additives for improving bread taste and quality is practiced. Among them of interest turned out cephalaria (Cephalaria syriaca), adding of which gave the bread specific bluish colour, softness and pleasant taste, and increases the duration of storage. Among biologically active substances of cephalaria, mentionworty are its content of protein and carbohydrate (18.46% and 43.43%), content of fat (17.76%), and rather high food energy value (422 kcal/100 g). Bread baked from tritical flour (40%) and whear flour (60%) with addition of cephalaria is found to have better organoleptic properties, higher nutritional value and is characterized by longer storage. According to the obtained results, cephalaria can be used to improve the dough rheology and bread properties in the production of bakery products.
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Este registro bibliográfico ha sido proporcionado por Georgian Research Institute for Scientific Technical Information