The use of beetroot and spinach food powders to obtain bread with multicolored core

Abstract

In this paper, the effect of the addition of beetroot and spinach powders in the dough preparation process on the sensory and physico-chemical properties of the bread core was studied. Thus, six samples of bread were obtained with the addition of each powder in the proportion of 2,5, 5,0, and 7,5% relative to the flour mass. Also, in this paper, the effect of the addition of ascorbic acid in the preparation of dough with beetroot powder was studied to prevent the change in the color of the bread core during baking