{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,3]],"date-time":"2026-06-03T04:58:09Z","timestamp":1780462689268,"version":"3.54.1"},"reference-count":55,"publisher":"MDPI AG","issue":"14","license":[{"start":{"date-parts":[[2023,7,13]],"date-time":"2023-07-13T00:00:00Z","timestamp":1689206400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Increasing the impact of excellence research on the capacity for innovation and technology transfer within USAMVB Timisoara","award":["6PFE"],"award-info":[{"award-number":["6PFE"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF). The composite flours and bread obtained were evaluated from nutritional, physical-chemical, phytochemical, organoleptic, and rheological points of view. The results obtained show that BF is a rich source of minerals (K: 13,276.47 \u00b1 174 mg\/kg; Ca: 1570.67 \u00b1 29.67 mg\/kg; Mg: 1066.73 \u00b1 9.97 mg\/kg; Fe: 155.14 \u00b1 2.95 mg\/kg; Na: 143.19 \u00b1 5.22 mg\/kg; and Zn: 14.90 \u00b1 0.01 mg\/kg), lipids (1.56 \u00b1 0.02 mg\/100 g), and carbohydrates (76.34 \u00b1 0. 06 mg\/100 g) as well as for the phytochemical profile. In this regard, the maximum contents for the total polyphenols content (TPC) were recorded in the case of bread with 30% BF (297.63 \u00b1 1.75 mg GAE\/100 g), a total flavonoids content (TFC) of 208.06 \u00b1 0.002 mg QE\/100 g, and 66.72 \u00b1 0.07% for antioxidant activity (AA). Regarding the physical-chemical, rheological, and organoleptic analysis, the bread sample with 10% BF (BWB1) was the best among the samples with different proportions of BF. It presented a smooth, porous appearance (73.50 \u00b1 0.67% porosity) and an elastic core (85 \u00b1 0.27% elasticity) with a volume of 155.04 \u00b1 0.95 cm3\/100 g. It had better water absorption (76.7%) than WF (55.8%), a stability of 5.82 min, and a zero-gluten index. The scores obtained by BWB1 for the organoleptic test were as follows: Appearance: 4.81; color: 4.85; texture: 4.78; taste: 4.56; flavor: 4.37; and overall acceptability: 4.7. This study shows that BF improved the nutritional quality of the product, organoleptic properties, \u03b1-amylase activity, viscosity, and phytochemical profile, resulting in composite flour suitable for the production of functional bread.<\/jats:p>","DOI":"10.3390\/foods12142697","type":"journal-article","created":{"date-parts":[[2023,7,14]],"date-time":"2023-07-14T00:39:41Z","timestamp":1689295181000},"page":"2697","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Nutritional, Physico-Chemical, Phytochemical, and Rheological Characteristics of Composite Flour Substituted by Baobab Pulp Flour (Adansonia digitata L.) for Bread Making"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3152-6801","authenticated-orcid":false,"given":"Sylvestre","family":"Dossa","sequence":"first","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9765-8498","authenticated-orcid":false,"given":"Monica","family":"Negrea","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7621-402X","authenticated-orcid":false,"given":"Ileana","family":"Cocan","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adina","family":"Berbecea","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1481-6954","authenticated-orcid":false,"given":"Diana","family":"Obistioiu","sequence":"additional","affiliation":[{"name":"Faculty of Agriculture, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Christine","family":"Dragomir","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ersilia","family":"Alexa","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Adrian","family":"Rivis","sequence":"additional","affiliation":[{"name":"Faculty of Food Engineering, University of Life Sciences \u201cKing Mihai I\u201d from Timisoara, Calea Aradului No. 119, 300645 Timisoara, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,13]]},"reference":[{"key":"ref_1","unstructured":"Cauvain, S.P. 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