# Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
## 3 Results and Discussion
### TPC and AC  
Dandelion flowers are a rich source of phytochemicals, especially flavonoids such as luteolin O-hexoside and luteolin [52], and phenolic acids [53]. Phenolic compounds provide many health benefits. They can protect vitamins, lipids and proteins from oxidation and consequently decrease their biological degeneration [54]. The total phenolic content in DF was 32.08 \(\pm\)1.45 mg GAE/g DM. However, antiradical activity against DPPH and ABTS expressed by EC\({}_{50}\) index amounted to 8.20 \(\pm\) 0.27 mg DM/mL and 8.63 \(\pm\) 0.35 mg DM/mL, respectively. Replacement of WF with DF resulted in a linear increase of TPC in all enriched bread samples (r = 0.986, \(p\) < 0.05). TPC ranged from 1.00 mg GAE/g DM for control bread to 3.45 mg GAE/g DM for D6 bread (Table 5). Importantly, bread with 2% and 3% of DF characterized about twofold higher TPC compared with the unfortified product. The antiradical activity also increased with the percentages of DF in the bread recipe. Both in the case of DPPH and ABTS, the values of EC50 decreased as the content of DF in bread samples increased. It indicates that AC increased from 614.8 to 141.9 mg DM/mL and from 129.7 to 87.9 mg DM/mL in the case of DPPH and ABTS, respectively. A similar tendency was found when powdered dandelion root was used as an additive to WF [23]. However, from comparing our results with the results obtained for bread enriched with dandelion root, it can be concluded that DF more effectively increased the AC of the bread sample when the same amounts of flour were replaced with these additives. Further, other studies confirm that DF as a component of foods could potentially bring many benefits for human  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Sample** & **Hardness [N]** & **Elasticity [-]** & **Springiness [-]** & **Cohesiveness [-]** & **Gumminess [N]** & **Chewiness [N]** \\ \hline CS & 6.08 \(\pm\) 0.43 a & 0.35 \(\pm\) 0.02 a & 0.94 \(\pm\) 0.05 a & 0.71 \(\pm\) 0.06 a & 4.32 \(\pm\) 0.63 a & 4.07 \(\pm\) 0.78 a \\ D1 & 6.40 \(\pm\) 0.65 ab & 0.37 \(\pm\) 0.02 a & 0.91 \(\pm\) 0.01 a & 0.73 \(\pm\) 0.06 a & 4.55 \(\pm\) 0.09 a & 4.15 \(\pm\) 0.13 ab \\ D2 & 6.99 \(\pm\) 0.34 abc & 0.34 \(\pm\) 0.01 a & 0.91 \(\pm\) 0.01 a & 0.68 \(\pm\) 0.04 a & 4.78 \(\pm\) 0.46 ac & 4.43 \(\pm\) 0.42 abc \\ D3 & 7.32 \(\pm\) 0.12 bc & 0.32 \(\pm\) 0.01 ab & 0.90 \(\pm\) 0.02 a & 0.72 \(\pm\) 0.02 a & 5.22 \(\pm\) 0.03 ab & 4.67 \(\pm\) 0.02 ab \\ D4 & 7.72 \(\pm\) 0.10 cd & 0.36 \(\pm\) 0.02 a & 0.91 \(\pm\) 0.01 a & 0.72 \(\pm\) 0.02 a & 5.65 \(\pm\) 0.05 bc & 5.13 \(\pm\) 0.08 bc \\ D5 & 8.48 \(\pm\) 0.12 a & 0.34 \(\pm\) 0.03 a & 0.91 \(\pm\) 0.01 a & 0.71 \(\pm\) 0.05 a & 5.97 \(\pm\) 0.51 b & 5.33 \(\pm\) 0.33 cd \\ D6 & 10.63 \(\pm\) 0.27 e & 0.28 \(\pm\) 0.01 b & 0.90 \(\pm\) 0.02 a & 0.62 \(\pm\) 0.02 a & 6.16 \(\pm\) 0.11 b & 5.50 \(\pm\) 0.13 d \\ \hline \hline \end{tabular}
\end{table}
Table 4: Texture of control and DF-enriched bread samples.  
health [55]. Phenolic fractions from DF are recognized as a better source of phytochemicals, especially flavonoids, than leaves and can be a very promising source of many bioactive compounds with increased AC, beneficial for the prevention of diseases associated with high oxidative stress [56].