Research Article
Chemical Composition and Quality Characteristics of Wheat Bread Supplemented with Leafy Vegetable Powders
Table 1
Formulation of wheat-vegetable dough.
| | Mixture | Wheat flour (g) | Vegetable powder (g) | Yeast (g) | Margarine (g) | Sugar (g) | Salt (g) | Water (mL) |
| | 100 | 0 | 1.5 | 5 | 10 | 1 | 60 | | 99 | 1 | 1.5 | 5 | 10 | 1 | 60 | | 98 | 2 | 1.5 | 5 | 10 | 1 | 60 | | 97 | 3 | 1.5 | 5 | 10 | 1 | 60 |
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