Abstract
Different percentages (2.5%, 5% and 7.5%) of rosemary leaves powder were added to local wheat flour(80% extraction), to study the result of adding this herb on the rheological properties of dough. To reach this target, Farinograph was used to study the water absorption, dough development time, dough stability and degree of dough softening, the out come was compared with local wheat flour with out addition. The obtained results showed that local wheat had values of water absorption, dough stability approximate to those of the local wheat flour after adding the percent of 2.5 and 5% of degree dough softening from rosemary leaves powder. The water absorption, dough development time of local wheat flour was improved as a function of adding rosemary to the flour. The increase rosemary is forming, which helped include The water absorption, dough development time of local wheat flour. It can be concluded that rosemary leaves powder was able to improve the rheological properties of local wheat flour at (2.5% and 5%)and a good quality loaf.
Highlights
One ward of people all over the world have improved in the latter century unpaid to rise incoming, improved leisure time and reduced physical activity
Formulas of wheat flour with rosemary leaves powder (Table 1) were prepared by mixing, rosemary leaves powder. 2.5, 5 and 7.5%.The ingredients such as local wheat flour, yeast, salt and sugar revealed in Table (1) were mixed together manually to obtain uniform dough and dough was made to ferment for 30 minutes at room temperature (25 ± 2 ̊C), divided dough was allowable to relax for 10 minutes before divicly into pieces
Data were ststistically analyzed according to the technique of analysis variance (ANOVA), the least significant difference (L.S.D) and Duncan's methods was used to compare the deference between the means of treatment values to the methods described by [15]
Summary
One ward of people all over the world have improved in the latter century unpaid to rise incoming, improved leisure time and reduced physical activity. The new life style has substantial impact on health[1].foods are not intended to only satisfy hunger and provide necessary nutrients for humans but, to prevent nutritionrelated diseases and increase physical and mental well-being of the consumers. In relation to this field, basic foods have an important role[2]. Bread supplies a significant portion of the nutrients required for growth and maintenance of health It is one of the sources of proteins, vitamins, minerals, fibre and complex carbohydrates [3]. Improve the rheological properties of local wheat dough and the possibility of using factory bread to treat some chronic diseases
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