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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Auteurs principaux:	Anna Wirkijowska, Paulina Łysakowska, Piotr Zarzycki, Dorota Teterycz, Aldona Sobota
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2026-05-01
Collection:	Foods
Sujets:	antioxidant capacity bread quality farinograph properties functional ingredients starch digestibility texture profile analysis
Accès en ligne:	https://www.mdpi.com/2304-8158/15/10/1824
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