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

Foods · 2025 · PMC12111294 · PMID 40428600

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a positive trendno p-value reported

Changes in crumb quality values are mainly due to the effect of PCE on crumb pore structure, with a positive trend observed as the amount of PCE increased.

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a clear trendno p-value reported

The most prominent changes in color characteristics were recorded in the a * parameter (redness), showing a clear trend of increasing values with higher PCE levels.

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