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This research aims to evaluate the effects of broccoli stalk powder on the properties of bread.

April 26, 2026MoleculesOpen Access

Application of Broccoli Stalk Powder in Bread Formulations

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Randomized trial demonstrated improved antioxidant activity in bread with broccoli stalk powder, suggesting new bakery applications.

This research aims to evaluate the effects of broccoli stalk powder on the properties of bread.
Bread recipes were supplemented with freeze-dried broccoli stalk powder up to 7%.
Physicochemical and sensory properties were analyzed, including consumer testing.
Antioxidant activity and total polyphenol content were measured in the bread.
Increasing broccoli stalk powder improved moisture content and acidity while decreasing loaf volume and porosity.
Bread with 3% broccoli stalk powder showed a 4% increase in antioxidant activity.
Total polyphenol content was highest in bread with 5% broccoli stalk powder.

Margarit et al. (2026) studied this question.

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