bread product enriched in bioactive substances of purple: the manufacturing process and quality evaluation.

摘要

the present invention relates to a product specific bread enriched with bioactive substances of the mallow (malva aegyptiaca l., common name: khoubbiza).the powder of leaves of this plant has been used as an ingredient of substitution of wheat flour for the production of a loaf of bread.the analysis showed that the leaves of the mallow is rich in fiber and high in flavonoids with antioxidant.the bread made from wheat flour replaced partly by the powder of purple are enriched mainly flavonoids and radical scavenging activity.the present invention suggests that the wheat flour could be substituted by the purple powder at a rate of 5% without altering the physical and organoleptic quality of baking product.the enrichment of bread with the functional food and natural health can improve its quality, which provides a dietary product with high added value and of valuesa very large spontaneous agricultural resource in tunisia.