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September 28, 2026FoodsOpen Access

Physicochemical, Quality, Antioxidant and Sensory Attributes of Innovative Functional White Pan Bread Manufactured from Wheat Flour Fortified with Broccoli Plant Parts

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Authors

OMOtilia Cristina MurariuACAnca Elena CalistruFMFlorin Murariu

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Murariu et al. (2026) studied this question.

synapsesocial.com/papers/6ab9b5c47822ec8fc3d90dbchttps://doi.org/10.3390/foods15193426
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Application of Broccoli Stalk Powder in Bread Formulations2026 · 1 citations
  2. 2Enhancing Bread Quality and Antioxidant Activity through Wheat Bran Fortification: A Study on Process Optimization and Functional Properties2025
  3. 3Development of Functional Gluten-Free Sourdough Bread Enriched with Enzyme-Treated Broccoli By-Products2026
  4. 4Changes in the Profile of Phytochemicals During Processing of Durum Pasta Fortified with Broccoli Leaf Powder and Its Effect on Bioactive Properties2026
  5. 5Quality Characteristics and Antioxidant Activity Analysis of Muffins Added Broccoli Sprout Powder2024