URTICA DIOICAL. AS FUNCTIONAL FOOD SUPPLEMENT
URTICA DIOICAL. AS FUNCTIONAL FOOD SUPPLEMENT

Summary/Abstract: Urtica dioica L. leaves and Soxhlet extract were used as supplement for obtaining functional bread. The aim of this study was to determine the effect of the addition of the tested plant material, as well as additives, on the physico-chemical and sensory quality of bread. Leaves were added in twoconcentration(5% and 1%) and Soxhlet extract was added in concentration of 5% and 10% of wheat flour mass in dough. Physico-chemical and sensory parameters,such as the height and volume of bread, mass of bread, fineness and elasticity of the bread pores, phenols and flavonoids were determine 24 hours after baking, The results showed significant differences between bread samples with and without Urtica dioica L. supplements. Also, the addition of extract does not impair the technological quality of bread, whichwas the case with the addition of leaves.Functional bread with significant content of biologically active compounds was obtained.

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