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EFFECTS OF ROSEMARY (Rosmorinus officinalis) LEAVES AND ITS VOLATILE OILS ON WHEAT DOUGH PROPERTIES AND BREAD SHELF LIFE.


Dara Muhamad jamil1 , Mohammad wajeeh Mohammad saed1 , Sahar Ahamad Jaffar1

1Faculty of Agricultural sciences – Sulaimani University, Bakrajo Street, Food sciences Department,



Abstract
The effects of ground rosemary leaves (2.5, 5, and 10%) and rosemary volatile oil (0.1,
0.2 and 0.4%), on wheat dough rheology, fermentation and its bread quality were
studied. Amylograph results showed a decrease in pasting temperature from 63°C to
61.5°C in all VO doses. Also amylograph results showed ground leaves had an inhibitory
effect on dough α-amylase especially at 2.5%. Farinograph results showed only 0.1%
VO had a significant effect on farino parameters while other treatments generally had a
softening effect. Dough fermentation values were decreased at all doses of ground
leaves and VOs except for 0.2% VO which had an activation effect. Also the dough and
loaf volume/weight were also decreased at all doses. The loaf shelf life was dose
dependent and significantly increased against mould growth up to thirty days storage.

Key Words: rosemary leaves, rosemary volatile oil, wheat dough rheology, dough fermentation, loaf shelf life



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