Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications

The growing interest in functional bakery products has driven research toward the incorporation of non-conventional plant materials rich in dietary fiber. In this study, the effects of partial substitution of wheat flour with ground kudzu root (<i>Pueraria lobata</i>) at levels of 3%, 6%, 9%, and 12...

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Ngā kaituhi matua:	Anna Wirkijowska, Paulina Łysakowska, Piotr Zarzycki, Dorota Teterycz, Aldona Sobota
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	MDPI AG 2026-05-01
Rangatū:	Foods
Ngā marau:	antioxidant capacity bread quality farinograph properties functional ingredients starch digestibility texture profile analysis
Urunga tuihono:	https://www.mdpi.com/2304-8158/15/10/1824
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!