Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality.

ABSTRACT: The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. Carob (Ceratonia siliqua L.) flour, rich in bioactive compounds, has potential as a functional additive. However, its incorporation into bread negatively affects dough behavior and product quality due to high levels of insoluble dietary fibers. This study investigates the use of carob extract (PCE) as a functional additive to enhance the nutritional and bioactive profile of bread while preserving its rheological behavior and sensory quality. PCE was obtained via microwave-assisted extraction and spray drying, and incorporated into bread formulations at 1%, 3%, and 5%. The addition of PCE reduced water absorption by 1.5% and increased dough stability three t

SUBMITTER: Zahorec J 

PROVIDER: S-EPMC12111294 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature