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Article

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality

Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10 Str., 10-748 Olsztyn, Poland
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Academic Editors: Alessandra Del Caro and Costantino Fadda
Received: 5 March 2021 / Revised: 27 March 2021 / Accepted: 6 April 2021 / Published: 9 April 2021
(This article belongs to the Special Issue Unconventional Ingredients for Innovative Cereal-Based Products)
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients and bioactive compounds. The present study evaluated the nutritional value, technological quality, antioxidant properties, and inhibitory activity against the formation of advanced glycation end-products (AGEs) of GF enriched with broccoli leaf powder (BLP). Compared to the control, gluten-free bread with BLP (GFB) was characterised by a significantly (p < 0.05) higher content of nutrients (proteins and minerals), as well as improved specific volume and bake loss. However, what needs to be emphasised is that BLP significantly (p < 0.05) improved the antioxidant potential and anti-AGE activity of GFB. The obtained results indicate that BLP can be successfully used as a component of gluten-free baked products. In conclusion, the newly developed GFB with improved technological and functional properties is an added-value bakery product that could provide health benefits to subjects on a gluten-free diet. View Full-Text
Keywords: Brassica; vegetable by-product; technological properties; texture parameters; antioxidant activity; anti-ages; gluten-free diet; coeliac disease Brassica; vegetable by-product; technological properties; texture parameters; antioxidant activity; anti-ages; gluten-free diet; coeliac disease
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MDPI and ACS Style

Krupa-Kozak, U.; Drabińska, N.; Bączek, N.; Šimková, K.; Starowicz, M.; Jeliński, T. Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods 2021, 10, 819. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040819

AMA Style

Krupa-Kozak U, Drabińska N, Bączek N, Šimková K, Starowicz M, Jeliński T. Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality. Foods. 2021; 10(4):819. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040819

Chicago/Turabian Style

Krupa-Kozak, Urszula, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, and Tomasz Jeliński. 2021. "Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality" Foods 10, no. 4: 819. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10040819

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