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

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


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

E-mail: daramjamil@yahoo.co.uk




Article info

Original: 21 Feb. 2015
Revised: 16 Apr. 2015
Accepted: 19 Apr. 2015
Published online:  20 Sep. 2015  





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



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 -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







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Kewan Omer,
Sep 20, 2015, 11:30 AM