Use of nettle roots to manufacture bakery products

Abstract

it was carried out the study regarding the influence of nettle root addition on physicochemical indicators and organoleptic indices of wheat bread first quality to different percentage of vegetal addition 1, 3, 5, and 7 % reported to mass of flour. As a result of the calculations performed on the bread with the addition of nettle root flour, it is recommended to produce bread by the percentage of 3 % relative to the mass of the flour. Bakery products containing nettle root with biological value increased, has beneficial effects on bakery products, namely on the rheological properties and quality indices.