date:Jul 21, 2012
ration of dried and powdered coriander leaf into wheat flour shows that the supplemented breads have, in general, enhanced moisture retention capacity, slower staling rate, richer antioxidant content, better baking characteristics and improved sensory properties in terms of colour, texture, mouthfeel and flavour.
Bread enriched with coriander leaf powder is therefore likely to have greater acceptability to consumers compared to unfortified bread.
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The fortified bread sector is sur