STUDY OF THE INFLUENCE OF ADDITIVES OF NETTLE EXTRACTS ON THE PROCESSES OF FORMATION OF THE GLUTEN COMPLEX OF WHEAT DOUGH
Keywords:
nettle (Urtica dioica L.), gluten complex, wheat dough, rheological properties, plant extracts, functional bakery products, gas formation, sugar formation, proteolysis, ascorbic acid
Abstract
The aim of the article is a comprehensive study of the effect of additives of Urtica dioica L. extracts on the processes of gluten complex formation in wheat yeast dough to substantiate the feasibility of their use in the production technologies of functional bakery products with high nutritional value. The research was conducted on samples of wheat flour of the highest and first grades (GOST 46.004-99), as well as flour from dried leaves of dioecious nettle (Urtica dioica L.) harvested in 2025. The extraction was carried out at temperatures of 20, 30 and 40°C for 1-6 hours at a hydraulic ratio of 1:10. The degree of extraction was estimated by the mass fraction of solids in the solution. The rheological properties of gluten were studied by the indicators of extensibility, flowability and compressive strain (using the penetrometer AR-4/1). The sugar-forming capacity of the flour was determined by the amount of accumulated maltose, and the gas-forming capacity was determined using the Jago-Ostrowski device during 5 hours of fermentation. It was proved that the extracts of nettle have a complex technological effect on the gluten complex of wheat dough: the yield and rheological properties of gluten are increased, and the sugar and gas-forming capacity of flour is increased. These effects are due to the synergistic effect of the nettle protein complex, ascorbic acid and peroxidase enzyme, which inhibit proteolytic activity through the mechanism of oxidation of sulfhydryl groups with the formation of additional disulfide bonds. The results indicate the prospects of using aqueous, salt and water-alcohol extracts of nettle as natural improvers in the production of functional bakery products.
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19. Mitrović, J., Nikolić, N., Karabegović, I., Lazić, M., Nikolić, Lj., Savić, S., Pešić, M., Šimurina, O., & Stojanović-Krasić, M. (2022). The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. Food Science and Technology, 42, e62420. https://doi.org/10.1590/fst.62420
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24. Hemalatha, M. S., & Rao, U. P. (2024). Effect of peroxidase on the physico-chemical, rheological properties of whole wheat flour dough, and quality attributes of chapati and its health benefits. Journal of Food Engineering and Technology, 13(2), 33-40. https://doi.org/ 10.32732/jfet.2024.13.2.33
25. Effects of plants ingredients on dough and final product [Electronic resource]. (2024). MDPI Books. https://mdpires.com/bookfiles/book/5397/Effects_of_Plants_Ingredients_on_Dough_and_Final_Product.pdf
2. Scappaticci, G., Mercanti, N., Pieracci, Y., Ferrari, C., Mangia, R., Marianelli, A., Macaluso, M., & Zinnai, A. (2024). Bread improvement with nutraceutical ingredients obtained from food by-products: Effect on quality and technological aspects. Foods, 13(6), 825. https://doi.org/10.3390/foods13060825
3. Boudrag, S., Arendt, E. K., Segura Godoy, C., Sahin, A. W., Nyhan, L., Cashman, K. D., & Zannini, E. (2025). Optimising white wheat bread fortification with vitamin D3 and dietary fibre: Balancing nutritional enhancement and technological quality. Foods, 14(12), 2055. https://doi.org/10.3390/foods14122055
4. Renoldi, N., Lucci, P., & Peressini, D. (2022). Impact of oleuropein on rheology and breadmaking performance of wheat doughs, and functional features of bread. International Journal of Food Science & Technology, 57(4), 2321–2332.https://doi.org/10.1111/ijfs.15585
5. Kramarenko, D. P. (2017). Doslidzhennia vplyvu dobavok hidrobiontiv i molochnoi kysloty na hazoutvoriuiuchu zdatnist zernovoi sumishi dlia khlibobulochnykh vyrobiv [Study of the influence of hydrobiont additives and lactic acid on gas-forming ability of grain mixture for bakery products]. Visnyk NTU "KhPI". Seriia: Novi rishennia v suchasnykh tekhnolohiiakh, (53(1274)), 89–94. https://doi.org/10.20998/2413-4295.2017.12.01 [in Ukrainian]
6. Koriyama, T., Kurosu, Y., & Hosoya, T. (2025). Enhancing bread quality with steam-treated moringa (Moringa oleifera) powder. Foods, 14(6), 927. https://doi.org/10.3390/foods14060927
7. Qin, X., Zhu, Q., Li, G., Zhang, H., Di, X., Liu, L., Liu, G., & Blennow, A. (2026). Effects of grape seed proanthocyanidins and malic acid on digestive characteristics of starch in bread. Foods, 15(1), 149. https://doi.org/10.3390/foods15010149
8. Sahal, A., Hussain, A., Kumar, S., Dobhal, A., Ahmad, W., Chand, K., Richa, R., & Lohani, U. C. (2025). Nettle (Urtica dioica) leaves as a novel food: Nutritional, phytochemical profiles, and bioactivities. Food Chemistry: X, 28, 102607. https://doi.org/10.1016Zj.fochx.2025.102607
9. Mitrović, J., Nikolić, N., Karabegović, I., Šimurina, O., Filipčev, B., & Danilović, B. (2024). Physical properties of cookies enriched with nettle (Urtica dioica L.) seeds: Color, textural and sensory evaluation. Advanced Technologies, 13(2), 53–61. https://doi.org/10.5937/savteh2402053M
10. Martz, F., & Kankaanpää, S. (2025). Stinging nettle (Urtica dioica) roots: The power underground—A review. Plants, 14(2), 279. https://doi.org/10.3390/plants14020279
11. Bomba, M. Y., Zazulyak, T. S., Zhytnetskyi, I. V., & Fedyna, L. O. (2024). Vmist esentsialnykh ta toksychnykh mikroelementiv u kropyvi dvodomnii v aspekti vykorystannia roslyny yak kharchova syrovyna [Content of essential and toxic trace elements in stinging nettle in terms of using the plant as a food raw material]. Journal of Chemistry and Technologies, 32(2), 417–422. https://doi.org/ 10.15421/jchemtech.v32i2.299017
12. Man, S. M., Paucean, A., Chis, M. S., Muste, S., Pop, A., Muresan, A. E., & Martis, G. (2019). Effect of nettle leaves powder (Urtica dioica L.) addition on the quality of bread. Hop and Medicinal Plants, 27(1–2), 104–112. https://doi.org/10.15835/hpm.v27i1-2.13590
13. Tanyitiku, M. N., & Petcheu, I. C. N. (2025). Technofunctional properties of stinging nettle (Urtica dioica L.) leaf flour and its enhancing pasting, physical and sensory characteristics in gluten-free rice waffles. Journal of Food Quality, 2025, 9418554. https://doi.org/10.1155/jfq/9418554
14. Krawęcka, A., Sobota, A., Pankiewicz, U., Zielińska, E., & Zarzycki, P. (2021). Stinging nettle (Urtica dioica L.) as a functional component in durum wheat pasta production: Impact on chemical composition, in vitro glycemic index, and quality properties. Molecules, 26(22), 6909. https://doi.org/10.3390/molecules26226909
15. Mitrović, J., Nikolić, N., Karabegović, I., & Savić, S. (2024). Evaluation of the solvent effect on the extraction and antioxidant activity of phenolic compounds from the nettle (Urtica dioica L.) seeds: Application of PCA and regression analyses. Journal of Food Measurement and Characterization, 18, 6618–6626. https://doi.org/10.1007/s11694-024-02675-8
16. Litvynchuk, S., et al. (2025). Rheological, sensory and antioxidant properties of wheat dough and bread fortified with nettle (Urtica dioica L.) flour. Ukrainian Food Journal, 14(3), Art. 3. https://doi.org/10.24263/2304-974X-2025-14-3-3
17. Maietti, A., Tedeschi, P., Catani, M., Stevanin, C., Pasti, L., Cavazzini, A., & Marchetti, N. (2021). Nutrient composition and antioxidant performances of bread-making products enriched with stinging nettle (Urtica dioica) leaves. Foods, 10(5), 938. https://doi.org/10.3390/foods10050938
18. Drobot, V. I., Yurchak, V. H., Bilyk, O. A., et al. (2015). Tekhnokhimichnyi kontrol syrovyny ta khlibobulochnykh i makaronnykh vyrobiv [Techno-chemical control of raw materials and bakery and pasta products] (V. I. Drobot, Ed.). National University of Food Technologies; Kondor. [in Ukrainian]
19. Mitrović, J., Nikolić, N., Karabegović, I., Lazić, M., Nikolić, Lj., Savić, S., Pešić, M., Šimurina, O., & Stojanović-Krasić, M. (2022). The effect of thermal processing on the content and antioxidant capacity of free and bound phenolics of cookies enriched by nettle (Urtica dioica L.) seed flour and extract. Food Science and Technology, 42, e62420. https://doi.org/10.1590/fst.62420
20. Ryapushkina, J., Skovenborg, E., Astrup, A., Risbo, J., & Snitkjær, P. (2016). Cooking with beer: How much alcohol is left? International Journal of Gastronomy and Food Science, 5, 17–26.
21. Rajendhran, H. P., Vaidyanathan, V. K., Venkatraman, S., & Karthik, P. (2024). Optimization of enzymatichydrolysis by protease produced from Bacillus subtilis MTCC 2423 to improve the functional properties of wheat glutenhydrolysates. International Journal of Food Science, 2024, 5053510. https://doi.org/10.1155/2024/5053510
22. Falsafi, S. R., Aaliya, B., Demirkesen, I., Kemerli-Kalbaran, T., Dehnad, D., Şahin, S., ... & Alarcon-Rojo, A. D. (2025). Recent trends in fortifying bread with nutrients: Comprehensive insights into chemical, physical, functional, and nutritional attributes. Future Foods, 11, 100674. https://doi.org/10.1016/j.fufo.2025.100674
23. Beghin, A., Delcour, J., & Brijs, K. (2023). Study of the mechanisms of action of ascorbic acid and azodicarbonamide during wheat (Triticum aestivum L.) bread making [Doctoral thesis, KU Leuven].
24. Hemalatha, M. S., & Rao, U. P. (2024). Effect of peroxidase on the physico-chemical, rheological properties of whole wheat flour dough, and quality attributes of chapati and its health benefits. Journal of Food Engineering and Technology, 13(2), 33-40. https://doi.org/ 10.32732/jfet.2024.13.2.33
25. Effects of plants ingredients on dough and final product [Electronic resource]. (2024). MDPI Books. https://mdpires.com/bookfiles/book/5397/Effects_of_Plants_Ingredients_on_Dough_and_Final_Product.pdf
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Published
2026-05-18
How to Cite
Kramarenko, D., & Girenko, N. (2026). STUDY OF THE INFLUENCE OF ADDITIVES OF NETTLE EXTRACTS ON THE PROCESSES OF FORMATION OF THE GLUTEN COMPLEX OF WHEAT DOUGH. Science Bulletin of Poltava University of Economics and Trade. Series "Technical Sciences", (1), 15-24. https://doi.org/10.37734/2518-7171-2026-1-2
Section
INNOVATIVE FOOD TECHNOLOGIES
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