ArticleMolecules (Basel, Switzerland)2026
Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.
Article in Molecules (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Ultrasound-Treated Sweet Potato Peel Enhances Nutritional Quality and Antioxidant Potential of Gluten-Free Brownies: A Metabolomics and Cell-Based Approach.Antioxidants (Basel, Switzerland) · 2026Article
- Application of Broccoli Stalk Powder in Bread Formulations.Molecules (Basel, Switzerland) · 2026Article
- Effects of artichoke extracts and probiotic on maternal immunological activation, valproic acid-induced oxidative stress, and gut leakiness in a rat model of autism.Open life sciences · 2026Article
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Authors and funding
4 authors.
Funding
Abstract
backgroundCommercial gluten-free (GF) breads often exhibit low nutritional quality due to limited fiber and bioactive compounds. The enzymatic treatment of vegetable by-products, such as broccoli and artichoke, represents a sustainable strategy to release soluble dietary fiber and phenolic compounds, enhancing the functional value of GF products. Five GF bread formulations were developed: a control bread, breads containing broccoli or artichoke extracts (BB and BA), and breads with enzymatically treated extracts using Viscozyme
resultsEnzymatic treatments significantly improved the nutritional and functional properties of GF breads. Viscozyme L
conclusionsIncorporating the enzyme-treated artichoke and broccoli by-products into GF breads effectively enhances soluble fiber, antioxidant potential, and sensory quality. Among treatments, Celluclast
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