Assessment of rheological and quality characteristics of bread made by the addition of ginger powder in wheat flour

The aim of this study was to develop a bread enriched with varying level ginger powder. Ginger powder incorporated in white flour at 0, 2, 4, 6 and 8% get antioxidants good rheological sensorial properties. Total phenolic content (TPC) gradually decreased increasing percentage maximum inhibition DPPH recorded (47.23%) 2% supplemented sample. Texture samples increased terms hardness, gumminess chewiness as compared control Mineral contents each sample such Na (451.69 mg/kg), Ca (127.32 K (427.61 Fe (15.19 Zn (7.04 mg/kg) Cu (3.47 respectively. However, showed worst results regarding properties hard dough structure. Among studied samples, range 2-4% presented high better characteristics samples.