Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluate...

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Bibliographic Details
Main Authors: Urszula Krupa-Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
<i>Brassica</i>
vegetable by-product
technological properties
texture parameters
antioxidant activity
anti-ages
Online Access:https://www.mdpi.com/2304-8158/10/4/819

Internet

https://www.mdpi.com/2304-8158/10/4/819

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