Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Review Food Science & Technology

Bread baking Review: Insight into Technological Aspects in order to Preserve Nutrition

Priscila Bredariol et al.

Summary: The industries and bakeries producing bread play a significant role in the global economy, with the baking process affecting the characteristics of the final product, requiring further research and guidance.

FOOD REVIEWS INTERNATIONAL (2022)

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Article Chemistry, Applied

Antioxidant-enriched gluten-free bread made with buckwheat flour: Evaluation of technological and nutritional quality

Lara T. G. F. Brites et al.

Summary: This study explored the use of refined buckwheat flour (RBF) and whole-grain buckwheat flour (WBF) in gluten-free bread production, showing that RBF had superior pasting and thermomechanical properties, while WBF contributed to increased antioxidant capacity and protein content in the bread. Different flour formulations led to variations in bread characteristics and nutritional profiles.

CEREAL CHEMISTRY (2022)

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Review Food Science & Technology

Mechanistic insights on burdock (Arctium lappa L.) extract effects on diabetes mellitus

Shakti Chandra Mondal et al.

Summary: This review discusses the benefits and recent research findings on the use of burdock as a treatment for diabetes mellitus.

FOOD SCIENCE AND BIOTECHNOLOGY (2022)

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Article Food Science & Technology

Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling

Yudi Liu et al.

Summary: This study investigated the effects of adding Dictyophora Indusiata powder (DIP) on the physical, nutritional, antioxidant, and sensory properties, as well as starch digestibility of wheat bread. The results showed that the addition of DIP decreased the specific volume of the bread but increased its chewiness. The bread with DIP had higher levels of protein and dietary fiber, as well as increased total phenolic content and antioxidant properties. Additionally, the moisture and texture of the bread improved during storage, and its enthalpy decreased during the staling period.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Food Science & Technology

Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China

Xiaoxiao Zhang et al.

Summary: This study analyzed and compared the nutritional quality of burdock root powders from Fengxian and Peixian in China. The results showed that Fengxian burdock root powder had higher antioxidant capacity and more phenolic compounds compared to Peixian. Additionally, the analysis revealed that burdock root peel powder contained more phenolics and a stronger antioxidant capacity than burdock root powder and peeled burdock root powder.

FOODS (2021)

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Article Food Science & Technology