Development of Functional Bread Fortified with Hawthorn Leaf Phenolic Extract: Evaluation of Technological Performance and Phenolic Bioaccessibility.

Food Sci Nutr · 2026 · PMC13437948 · PMID 42558721

Europe PMC DOI

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closest p · 1.0× alpha

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a decreasing trendp > 0.05actually significant

A decreasing trend was observed with the addition of HLPE; while the differences between samples containing 0.30% to 1.20% HLPE were found to be statistically insignificant ( p > 0.05), the lowest specific volume was recorded in the sample containing 1.50% HLPE.

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highly significantp < 0.05actually significant

The hardness values of the bread samples ranged from 6.21 N to 11.90 N, and the addition of HLPE was found to cause a statistically highly significant increase in bread texture ( p < 0.05).

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