Abstract:
Our work focused on the addition of 1%, 2%, and 5% artichoke stalk powder in a commercial
flour intended for the preparation of breads.
The results showed that adding 1% 2% and 5% artichoke flour at doses affected the
nutritional and technological quality of the flour.
We have observed that the addition of extracts from artichoke stems improves the nutritional
quality of the flour (increase in protein, ash and moisture content, on the other hand, a
decrease in baking strength.
