Open Access
Table 3.
Physico-chemical characteristics of bread made from premium wheat flour with the use of wild herbs
| Wheat bread with the use of herbal infusion | Average bakery rating, point | Physico-chemical characteristics | ||
|---|---|---|---|---|
| Crumb acidity, degrees | Crumb moisture % | Crumb porosity, % | ||
| Control | 4.54 | 1.8 | 39.8 | 73.0 |
| Hypericum perforatum | 4.56 | 1.6 | 40.0 | 74.0 |
| Agrimony | 4.71 | 1.6 | 40.4 | 75.1 |
| Yarrow | 4.54 | 1.6 | 40.4 | 76.2 |
| Fireweed angustifolia | 4.64 | 1.6 | 41.0 | 73.2 |
| Linden flowers | 4.71 | 1.8 | 40.8 | 75.3 |
| Standard requirement s | not standardized | not more than 3.0 | not more than 44.0 | not less than 72.0 |
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