Lutein fortification of wheat bread with marigold powder: Impact on rheology, water dynamics, and structure.

The use of marigold powder induced changes in protein secondary structure and extensional features of doughs, contributing to increased loaf volume and softer texture. Overall, this study provides fundamental information about the rheological and structural effects of marigold powder in a wheat bread system, consequently encouraging the food industry to utilize marigold power as a functional food ingredient. This article is protected by copyright. All rights reserved.