What question did this study set out to answer?

To assess the impact of enzymatic treatment on broccoli by-products for enhancing gluten-free sourdough bread's nutritional value.

July 24, 2026Applied SciencesOpen Access

Development of Functional Gluten-Free Sourdough Bread Enriched with Enzyme-Treated Broccoli By-Products

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Randomized trial evaluates nutrient enhancement in gluten-free bread using broccoli by-products, indicating significant improvements.

To assess the impact of enzymatic treatment on broccoli by-products for enhancing gluten-free sourdough bread's nutritional value.
Developed three gluten-free bread formulations: control, with untreated broccoli by-products, and with enzyme-treated broccoli by-products.
Evaluated nutritional composition, antioxidant activity, starch digestibility, and sensory characteristics of the breads.
Used Viscozyme® L for enzymatic treatment of broccoli by-products before incorporation into breads.
BBE exhibited 2.66 g 100 g−1 soluble dietary fiber and 13.51 µM TE g −1 antioxidant activity in FRAP.
BBE had the highest slowly digestible starch content at 20.39 g 100 g−1, indicating improved starch digestibility.
All breads met the EU 'high fiber' claim and maintained consumer acceptability.

Quizhpe et al. (2026) studied this question.

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