Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations

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Use of vegetable flours obtained from artichoke by-products as a functional 
ingredient in gluten-free bread formulations
Ilaria Proetto 1, Fabiola Pesce 1, Elena Arena , Antonia Grasso , Lucia Parafati *, Biagio Fallico , 
Rosa Palmeri
Di3A, Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, Via S. Sofia 100, 95123, Catania, Italy
A R T I C L E I N F O
Keywords:
Food by-products
Cynara cardunculus var. scolymus
Functional ingredient
Phenolic compounds
Gluten-free bread
Sensory profile
A B S T R A C T
Artichoke (Cynara cardunculus var. scolymus) is a plant well known for its nutritional properties, but generally, 
the food industry uses only the 20% of the whole plant represented by the “artichoke heart", while the other parts 
(leaves, stems and brats) are considered by-products and destined to be a waste. In the present study, two flours 
obtained from stems and the bracts (ASF and ABF) of the artichoke cultivar “Violetto Catanese”, were previously 
characterized for nutritional and functional properties and then used in gluten free bread preparations. The 
replacement of gluten free mix formula (“NutriFree”) with 7% of vegetable flour (ASF or ABF) resulted in a 
gluten-free bread with physico-chemical characteristics not significantly (p > 0.05) different from those of the 
Control but with improved fibre content. Moreover, the experimental bread obtained, had a huge amount of total 
polyphenols that seems to be resistant to baking process and determined an increase in the antioxidant activity of 
the bread. Therefore, the present work, enhances the potential use of ASF and ABF as food ingredients in order to 
improve the functional properties of gluten-free bread.
1. Introduction
Diseases such as celiac, gluten ataxia, gluten sensitivity, wheat al-
lergy, etc., are really widespread all over the world and especially in 
Europe, North and South America (Sapone et al., 2012; Tonutti and 
Bizzaro, 2014). Those who suffer from these pathologies must consume 
“gluten free” products. The food industry tries to meets the needs of 
these consumers, through the production of a wide variety of gluten-free 
foods and this market is in continuous growing.
Among gluten-free products, bread certainly plays an important role 
in the diet and it could be prepared using different formulations, where 
the main ingredient, the flour, could come from gluten free cereal and 
legumes such as: rice, soy, corn, buckwheat, etc. Moreover, in order to 
obtain a sensorially satisfying product, in addition to the primary flour 
or blend flours, in gluten free bread, is possible to include different in-
gredients such as: polysaccharides, hydrocolloids, acidifiers, emulsifiers, 
leavening agents, preservatives, flavourings, proteins and sugar. In 
particular, sugar can be present in very high concentration, and its use is 
justified by the fact that helps to improve the aroma of gluten free bread 
through Maillard reactions (Roman et al., 2019). Unfortunately, the 
presence of the aforementioned ingredients, and the poor nature of 
flours and starches employed make the gluten free bread a low nutri-
tional quality product (Houben et al., 2012; Myhrstad et al., 2021).
Gluten free bread is generally low in dietary fibre and bioactive 
compounds. In order to improve this product, several research studies 
have been conducted to enrich gluten-free bread through the use of 
vegetable matrices, with the aim of increasing the nutritional value and 
textural properties of the final product (Garkina et al., 2021; Myhrstad 
et al., 2021). Vegetables, in fact, are rich in bioactive compounds and 
dietary fiber and, furthermore, their use in food formulations is 
encouraged due to their low glycaemic index (Melini et al., 2017).
Among different vegetable matrices, Cynara cardunculus species 
represents a rich source of bioactive compounds, dietary fibres, poly-
phenols, flavonoids, coumarins, and terpenoids (Lattanzio et al., 2009; 
Pandino et al., 2011) and many studies show good hepatoprotective, 
antitumoral, anti-inflammatory, antimicrobial effects related both to 
artichoke and its extracts (Colak et al., 2016; Kukić et al., 2008; Sale-
kzamani et al., 2019). Different authors (Ben Salem et al., 2017; 
Kuczmannová et al., 2016) demonstrated the in vitro and in vivo effects of 
artichoke extracts in lowering glucose and therefore inducing 
* Corresponding author.
E-mail address: lucia.parafati@unict.it (L. Parafati). 
1 These authors contributed equally to the study.
Contents lists available at ScienceDirect
International Journal of Gastronomy and Food Science
journal homepage: www.elsevier.com/locate/ijgfs
https://doi.org/10.1016/j.ijgfs.2024.101015
Received 23 December 2023; Received in revised form 6 August 2024; Accepted 3 September 2024 
International Journal of Gastronomy and Food Science 38 (2024) 101015 
Available online 5 September 2024 
1878-450X/© 2024 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ ). 
mailto:lucia.parafati@unict.it
www.sciencedirect.com/science/journal/1878450X
https://www.elsevier.com/locate/ijgfs
https://doi.org/10.1016/j.ijgfs.2024.101015
https://doi.org/10.1016/j.ijgfs.2024.101015
http://creativecommons.org/licenses/by/4.0/
anti-diabetic effects. Although the presence of bioactive compounds and 
beneficial effects are associated with the whole plant, only the 20% of 
fresh weight, which is represented by the softer part of artichoke, called 
the flower heart is used for food industry preparations, while the 
remaining 80%, characterized by the outer bracts, stems and leaves, is 
considered a waste and discarded (Boubaker et al., 2016).
The re-use of artichoke by-products have been proposed by different 
authors as coagulant in a cheese matrix (Almeida and Simões, 2018; 
Esposito et al., 2016), or to improve the nutritional and functional 
properties in different wheat bread formulations (Boubaker et al., 2016; 
Canale et al., 2022), cakes and pasta (Amoriello et al., 2022; Dadalı, 
2023a, 2023b).
To best of our knowledge, no studies have been conducted about the 
use of artichoke by-products on gluten-free bread. In our opinion, thanks 
to the hypoglycaemic effects of this matrix and its nutritional value and 
bioactive compounds content, the artichoke could improve the charac-
teristics of gluten-free bread and lead to significant benefits for the 
consumer’s health.
Therefore, the purpose of the present study was to use artichoke by- 
products to prepare two vegetable flours used in the formulation of 
gluten free bread, in order to improve its nutritional and functional 
characteristics.
In detail, the main goals of the present study were to evaluate: a) the 
functional and technological properties of flours produced from arti-
choke stems and brats; b) the influence of these two flours on leaving 
properties of doughs; c) the effects of artichoke by-products on physico- 
chemical and functional characteristics of baked breads; d) the sensory 
acceptance of the two baked breads containing brats and stems flours.
2. Materials and methods
2.1. Preparations of artichoke stems and brats flours
Artichokes (Cynara cardunculus var. scolymus) belonging to the 
cultivar “Violetto Catanese” were purchased at the end of April 2023 in a 
local Sicilian market and immediately transported in the laboratory of 
Di3A (Dipartimento di Agricoltura, Alimentazione e Ambiente). The 
stems and external bracts were removed in order to get the softer parts of 
artichokes (flower heart) and to simulate the industrial process, which 
has the purpose to obtain the “artichoke heart”, discarding stems and 
outer bracts. Stems and bracts were washed with distilled water and 
dried at 40 ± 1 ◦C for 48 h in a dryer (SilverCrest SDA 350 A1, HOYER 
Handel GmbH - Hamburg, Germany). Therefore, each by-product sam-
ple was grinded and sifted with a 35 mesh sieves (0.5 mm) (mod.GIU-
LIANI ASTM series, GIULIANI TECNOLOGIE srl. - Torino, Italy) in order 
to obtain two homogeneous flours. The obtained samples were coded as 
ASF and ABF that indicate respectively the Artichoke Stems Flour (ASF) 
and Artichoke Bracts Flour (ABF). Each sample was then stored under 
vacuum at − 18 ◦C and used for future analysis.
2.2. Evaluation of Artichoke Stems Flour (ASF) and Artichoke Bracts 
Flour (ABF)
2.2.1. Relative Humidity, water activity and nutritional characterization
The ASF and ABF moisture content, expressed in terms of Relative 
Humidity percentage (RH%), were determined using an electronic 
moisture balance (Eurotherm, Gibertini®, Novate Milanese, Italy) at 
105 ◦C, until a constant weight. The content of protein, ash, lipid and 
total dietary fibre, in ASF and ABF, were analysed according to the 
standard methods described by the Association of Official Analytical 
Chemist (AOAC, 2007). The total carbohydrate content was calculated 
as follow: 
Total carbohydrate % = 100 - (protein % + lipid % + RH % + ash %+
fibre) 
Each parameter was evaluated at least in triplicate and the final 
value was expressed as mean ± standard deviation of the mean.
2.3. Total polyphenols and antioxidant activity
In order to evaluate the content of total polyphenols and antioxidant 
activity of ASF and ABF samples, aqueous extract of each artichoke flour 
under study, were made as reported by Monteleone et al. (2021). In 
brief, to obtain readable and reliable absorbance readings, different 
amount of each sample was dissolved in hot water (90 ◦C) for 30 min 
(min) under stir condition. After that period, each solution was 
vacuum-filtered with a Whatman® filter paper and evaluated, consid-
ering the dilution factor applied, for total polyphenols content (TPC) and 
antioxidant activity as reported below.
The TPC was assessed using the Folin–Ciocalteau method, as 
described by Singleton et al. (1999), with some modifications. In detail, 
250 μL of each extract was mixed with 1.25 mL of Folin–Ciocalteau 
reagent and after 3 min of incubation, 2.5 mL of 20% sodium carbonate 
(Na2CO3) was added. Finally, samples were taken to a final volume of 
25 mL with distilled water and incubated in the dark for 60 min at the 
end of which, the absorbance values were measured at 725 nm with a 
PerkinElmer lambda 25 Ultraviolet–Visible spectrometer (PerkinElmer 
Life and Analytical Sciences - 710 Bridgeport Avenue Shelton, USA). 
Gallic acid was used as a standard to create an eight-point standard 
curve (0–80 mg/mL) and the total polyphenol content was expressed as 
the mg of Gallic Acid Equivalents (GAE)/g of ASF or ABF of dry weight 
(dw).
The antioxidant activity of ASF and ABF extract was evaluated using 
a modified 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging 
activity method, reported by Brand-Williams et al. (1995). The assay 
was performed by mixing 3 mL of 100 μM methanol DPPH solution with 
50 μL of each extract, homogenized and incubated in the dark for 60 min 
at room temperature. The Control sample (blank) was prepared 
replacing the same amount of extract with methanol. At the end of the 
incubation, the absorbance was read at 515 nm using a PerkinElmer 
lambda 25 Uv–Vis spectrometer. (PerkinElmer Life and Analytical Sci-
ences - 710 Bridgeport Avenue Shelton, USA). The ability of each sample 
to act as antioxidant was compared to Control samples (blank) and 
expressed in percentage as Radical Scavenging Activity (RSA%) using 
the following formula: 
RSA% = [(Absorbance blank - Absorbance sample) / Absorbance blank] 
* 100 
All the analyses were carried out at least in triplicate and the final 
value was expressed as mean ± standard deviation of the mean.
2.4. Water and oil binding capacity
The water binding capacity (WBC) and the oil binding capacity 
(OBC) of ASF and ABF, were evaluated using a modified method 
described by Kahraman et al. (2019). In brief, 2 g of each sample was 
mixed with 24 mL of distilled water for the WBC and oil for the OBC and 
stirred for 60 min at room temperature. Samples were centrifuged for 15 
min at 15000 Х g and the supernatant was then discarded. The WBC and 
the OBC was estimated in terms of grams of water or oil per grams of ASF 
or ABF (dw). All the analysis described were carried out at least in 
triplicate and the final value was expressed as mean ± standard devia-
tion of the mean.
2.5. Leavening properties of gluten-free doughs containing Artichoke 
Stems Flour (ASF) and Artichoke Brats Flour (ABF)
Leaving properties of gluten-free dought were evaluated using gluten 
free mix formula (“NutriFree”, NT FOOD s.p.a - Porcari (LU), Italy) 
enriched with different amount of ASF and ABF, in order to assess the 
I. Proetto et al. International Journal of Gastronomy and Food Science 38 (2024) 101015 
2 
influences of these two vegetable matrices in a commercial formulation.
In detail, the gluten free mix “NutriFree”, that in the label evidence 
the following ingredients: corn starch, rice flour, tapioca starch, sugar, 
psyllium fiber, salt, thickeners, was replaced with 5%, 7% and 10% of 
ASF or ABF, while the Control (0%) was made using only the commercial 
gluten free flour. The percentages of artichoke flours used to replace 
gluten-free flour were established after carrying out preliminary tests 
(data not shown).
Doughs were prepared by mixing 100 g of each flour blend (5%, 7% 
and 10% of ASF and ABF, respectively) with 60 g of distilled water and 
1.5 g of baker’s yeast (Saccaromyces cerevisiae).
The yeast was dissolved in prewarmed (30 ◦C) water and then 
immediately added to the different flour blends. After mixing all the 
ingredients, doughs were transferred into a 250 mL graduated cylinder 
and incubated at 30 ◦C for 90 min, in accordance with the common 
bakery practice reported by the Chorleywood Bread Process (CBP) 
(Cauvain and Young, 2006). The volume of each dough was evaluated 
after 30, 60 and 90 min of leavening, comparing it with the initial vol-
ume measured (Parafati et al., 2020). Each dough formulation (three 
replicates for each formulation) was evaluated for increase percentage 
(DI%) during incubation and final value expressed as mean value ±
standard deviation.
2.6. Bread preparation
Experimental gluten-free breads containing ASF and ABF were pre-
pared using a bread machine Imetec 7815 Zero Glu (TENACTA, Azzano 
S. Paolo, BG, Italy). Given the results of the previous test, both doughs of 
gluten free mix formula “NutriFree” enriched with 7% ASF and ABF 
were chosen for making the bread samples, being that the highest con-
centration, which, compared to the Control, does not negatively affect 
the leavening properties of the dough. Therefore, bread samples were 
prepared by mixing 500 g of gluten free mix formula “NutriFree” con-
taining 7% ASF and ABF, 465 mL of distilled water, 50 g of sunflower oil 
and 15 g of baker’s yeast. Control bread sample was made by using only 
gluten free mix formula “NutriFree” as previously done for dough 
evaluation. All ingredients were added following the instruction and 
samples were cooked at the same conditions (baking time was 65 min at 
220 ◦C), according to machine program. The resulting bread products 
(three replicates for each formulation) were cooled at room temperature 
(23 ◦C ± 1), put in macro-perforated plastic bags (PA/PE/20/70) (PA: 
polyamide; PE: polyethylene) (air-packaged) and evaluated the same 
day.
2.6.1. Physico-chemical characterization, color and bioactive compounds 
of bread containing Artichoke Stems Flour (ASF) and ArtichokeBrats Flour 
(ABF)
The physical characterization of bread samples prepared as 
described above was carried out evaluating the following parameters: 
Volume (cm3), Weight (g), Specific volume (cm3/g), Relative Humidity 
(RH%) and Water Activity (Aw). The volume(cm3) was measured using 
the rapeseed displacement method, as reported by Spina et al. (2015). 
The specific volume (cm3/g) of each sample was calculated as the loaf 
volume/bread weight. The RH% and Aw were determined on ground 
samples as described in paragraph 1.2.1.
Bread samples containing 7% ASF or 7% ABS were subjected to hot 
water (90 ◦C) extraction and each extract was evaluated for the TPC and 
the RSA% as described in section 1.2.2.
Each analysis was performed at least in triplicate and the final value 
expressed as mean value ± standard deviation of the mean.
The bioactive compounds of bread samples containing 7% ASF or 7% 
ABF, were then compared with that of Control sample.
Color analysis of bread containing different amount of ASF and ABS 
were done with a portable colorimeter Konica Minolta CM-2500d 
(Bremen, Germany), using an illuminant D65. The CIEL*a*b* parame-
ters: lightness (L*), redness (a*) and yellowness (b*), and psychometric 
correlates of Chroma (C) and Hue angle (h◦), were determined on the 
breads’ crust and crumb. The psychometric correlates C and h◦ were 
calculated using the following equations: 
C=
(
a∗2 + b∗2)1/2h◦
= tan− 1
(
b∗
a∗
)
Each obtained CIEL*a*b* value represents the average of six random 
readings ± standard deviation of the mean.
2.6.2. Sensory analysis
The sensory profile of bread samples was defined according to the 
UNI EN ISO 13299 method and performed by 12 trained panellists with 
several years of experience on bread tasting. The panellists chosen to 
participate in the research signing the informed consent, as our insti-
tution does not have an ethics committee for taste and food quality 
evaluation studies. The judges generated a list of descriptors using 
gluten free handmade bread (Parafati et al., 2020; Spina et al., 2015, 
2019). The evaluation session was conducted in the Sensory laboratory 
of the Di3A (University of Catania, Italy) in individual booths designed 
according to (UNI EN ISO 8589, 2014) guidelines. The judges, using a 
scale between 1, (absence of the sensation) and 9 (extremely intense), 
evaluated the intensity of the selected sensory attributes (FIZZ Byosis-
temes, ver. 2.00 M, Couternon, France) (Table 1). The reference stan-
dard for the visual, odour/taste and Texture attributes was Nutri Free 
Panfette gluten free (“NutriFree”, NT FOOD s.p.a - Porcari (LU), Italy), 
for the Artichoke attribute the reference standard was boiled artichoke. 
To define the perception of the basic taste’s sweetness, salty, sourness 
and bitterness, aqueous solutions with different concentrations of su-
crose, sodium chloride, citric acid and caffeine respectively were used, 
as reported by Liu et al. (2022), with small modifications. Data reported 
were expressed as the mean ± standard deviation.
The glute-free bread samples with 7% of ASF or ABF were sliced with 
a 15 mm thick, 10 min before tasting. The first and the last bread slices 
were discarded, and bread slice were served on a plastic plate coded 
with three-digit numbers. Each bread sample was presented in three- 
digit code and the order of presentation of the samples was balanced 
using all of the presentation combinations possible. The samples were 
judged without replicate. Water was furnished to judges for rinsing their 
mouth between samples.
2.7. Statistical analysis
Data were expressed as the mean value ± standard deviation. Sta-
tistical analysis of all data collected was performed using the statistical 
package software Minitab™, version 20.0. The significant effect of 
different amounts of ASF and ABF were determined with a one-way 
ANOVA (p 0.05) 
differences were recorded between samples.
I. Proetto et al. International Journal of Gastronomy and Food Science 38 (2024) 101015 
3 
Altough Cynara cultivar can strongly differ in nutritional parameters, 
even other author observed as fibre content was higher in bract in 
comparison to stem fraction (Domingo et al., 2015; Femenia et al., 1998) 
In particular, Borsini et al. (2021), quantifying the insoluble fibre of 
fresh bracts and stems recorded the values of 0.85 kg/kg and 0.63 kg/kg, 
respectively.
Regarding the content of bioactive compounds, the ASF showed an 
almost double value of TPC, equal to 17.70 ± 0.51 mg GAE/g of sample 
(dw), in comparison to ABF sample, that registered a value of 9.94 ±
0.77 mg GAE/g of sample (dw). Even the antioxidant activity was 
significantly (pBest leaving properties were obtained using 5% of ASF and 5% ABF, 
in comparison to the Control, evidenced by the highest DI% values at all 
incubation time (30, 60 and 90 min) (Fig. 2a and b). A good leaving 
property was shown also in 7% ASF and ABF samples after 60 min: at 
this incubation time, ASF and ABF registered the values of 111.46 ±
1.70%, 103.39 ± 0.53%, respectively, significantly (p 0.05) in volume (cm3), weight (g) and 
specific volume (cm3/g).
Considering that ABF and ASF flours have an average total fibre 
content equal to 55.45 ± 0.33% and 58.23 ± 0.32%, respectively 
(Table 2), the addition of 7% of AFS and ABF allow as to obtain a bread 
with potentially fibre content up to 6%, without influencing the physico- 
chemical characteristics of bread evaluated in comparison to Control. 
On the whole, the addition of artichoke vegetable flours to gluten free- 
bread could enhanced its nutritional characteristics, although nutrients 
bioavailability in each sample should be better investigated.
The only significantly (p 0.05) 
differences between the bread containing ASF and the one containing 
ABF, probably because baking process can lower the content of poly-
phenols which are not resistant to high temperatures, as even reported 
by Amoriello et al. (2022), who observed a large decrease in TPC as a 
result of the cooking process of fresh egg pasta enriched with poly-
phenols extracted from artichoke by-products.
Color parameters of both crust and crumb of bread formulations 
under study are reported in Table 4. The crust of the samples with 7% 
ABF showed a significant (p7% ABF 
registered the significantly lowest (p 0.05) differences were high-
lighted between the two bread samples. Notwithstanding these differ-
ences, both samples were similar in the overall assessment. Considering 
the comparable contribution in bioactive compounds and fibre of both 
flours, the use of ASF could provide a bread more accepted by the 
consumer, as it is less bitter and has less intense artichoke flavour.
Table 3 
Physicochemical characterization and bioactive compounds of bread contain 
Artichoke Stems Flour (ASF) and Artichoke Brats Flour (ABF).
Physico-chemical parameters Bread sample
Control 7% ASF 7% ABS
Volume (cm3) 5030.67 ±
1.53a
5029.00 ±
1.00a
5028.67 ±
2.08a
Weight (g) 831.60 ±
0.66a
832.96 ±
2.74a
832.73 ±
3.83a
Specific Volume (cm3/g) 6.05 ± 0.01a 6.04 ± 0.02a 6.04 ± 0.03a
RH (%) 44.74 ± 1.61a 45.46 ± 2.15a 43.35 ± 0.08a
Aw 0.86 ± 0.01b 0.89 ± 0.01ab 0.91 ± 0.00a
Bioactive compounds
Total polyphenols (mg GAE/ 
100g dw)
ND 1.36 ± 0.01a 1.34 ± 0.20a
Radical Scavenging Activity 
(RSA%)
2.64 ± 0.00b 16.3 ± 0.01a 15.12 ± 0.02a
Data expressed as the mean ± standard deviation. In each row, values followed 
by different letters are significantly different, according to Tukey’s honestly 
significant difference (HSD) test (pas a marketing strategy 
of restaurants, catering and small culinary businesses, the gluten-free 
bread containing stems and brats flour could be a valid alternative in 
order to attract a large number of consumers that habitually choose this 
product.
CRediT authorship contribution statement
Ilaria Proetto: Formal analysis, Data curation. Fabiola Pesce: 
Writing – original draft, Investigation, Data curation. Elena Arena: 
Writing – original draft, Methodology, Data curation, Conceptualiza-
tion. Antonia Grasso: Formal analysis, Data curation. Lucia Parafati: 
Writing – review & editing, Writing – original draft, Data curation, 
Conceptualization. Biagio Fallico: Supervision, Project administration, 
Conceptualization. Rosa Palmeri: Visualization, Supervision, Investi-
gation, Conceptualization.
Declaration of competing interest
All authors have no actual or potential conflict of interest including 
any financial, personal or other relationships with other people or or-
ganizations within three years of beginning the submitted work that 
could inappropriately influence, or be perceived to influence, their 
work.
Data availability
Data will be made available on request.
Funding Acknowledgement
This work was carried out within the On FOODS project - “Research 
and innovation network on food and nutrition Sustainability, Safety and 
Security – Working ON Foods”
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	Use of vegetable flours obtained from artichoke by-products as a functional ingredient in gluten-free bread formulations
	1 Introduction
	2 Materials and methods
	2.1 Preparations of artichoke stems and brats flours
	2.2 Evaluation of Artichoke Stems Flour (ASF) and Artichoke Bracts Flour (ABF)
	2.2.1 Relative Humidity, water activity and nutritional characterization
	2.3 Total polyphenols and antioxidant activity
	2.4 Water and oil binding capacity
	2.5 Leavening properties of gluten-free doughs containing Artichoke Stems Flour (ASF) and Artichoke Brats Flour (ABF)
	2.6 Bread preparation
	2.6.1 Physico-chemical characterization, color and bioactive compounds of bread containing Artichoke Stems Flour (ASF) and ...
	2.6.2 Sensory analysis
	2.7 Statistical analysis
	3 Results and discussion
	3.1 Characterization of Artichoke Stems Flour (ASF) and Artichoke Brats Flour (ABF)
	3.1.1 Nutritional composition and bioactive compounds
	3.1.2 Water and oil binding capacity
	3.2 Leavening capacity of doughs containing Artichoke Stems Flour (ASF) and Artichoke Brats Flours (ABF)
	3.3 Evaluation of bread containing artichoke stems and brats flour
	3.3.1 Physico-chemical characterization, color and bioactive compounds
	3.4 Sensory evaluation
	4 Conclusions
	Implications for gastronomy
	CRediT authorship contribution statement
	Declaration of competing interest
	Data availability
	Funding Acknowledgement
	References