The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality
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- 作者：Nahed Fakhfakha ; Hamida Jdirb ; Mourad Jridia ; Mostafa Ratebc ; Lassaâ ; d Belbahric ; M.A. Ayadie ; Moncef Nasria ; Nacim Zouarid ; znacim2002@yahoo.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Malva aegyptiaca ; Flavonoids ; Antioxidants ; Bread ; Texture ; Sensory analysis
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：656-662
- 全文大小：423 K
文摘
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Mallow leaves showed richness in flavonoids, phytosterols and dietary fiber.
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Addition of mallow resulted in an increase of wheat bread hardness and chewiness.
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Mallow enrichment decreased springiness and crust colour parameters of bread.
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No change in bread specific volume at 3% substitution level.
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3% mallow improved nutraceutical quality without altering sensory properties.