Quality evaluation of bread with addition of sunflower seeds, olives and turmeric

Aldin Karić, Amela Kusur, Martina Andrejaš, Hurija Alibašić
2020 Zenodo  
This paper will show that adding some spices and other raw materials can increase the nutritional value of bread and provide a product that will be acceptable for consumption. Sunflower seeds, olives or turmeric are added in amounts up to 10 %, relative to the total amount of flour. Nutritional value of bread was determined, the sensory analysis was performed and the durability or preservation of freshness was monitored.
doi:10.5281/zenodo.4059891 fatcat:tixhcvsfwffw7fsllzdwzysggq