date:Jul 21, 2012
der bettered the crumb moisture content with only a little increase in crumb firmness.
The study concluded that when considering coriander supplementation in breads, 3-5% is the optimum level that offersthe best compromise for the highest acceptability of the fortified breads.
It can be concluded that supplementation of wheat flour by natural herbs is a new approach towards fortification of white bread. The leaves, stem, roots and seeds of natural herbs are rich in minerals, micronutrients, an