187 
 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  
Volume XIV, Issue 2- 2016, pag. 187  - 195 

 

 

STUDY ON EFFECTS OF ARTICHOKE FLOUR ADDITION IN BREAD 

 
*Sorina ROPCIUC1, Ana LEAHU1, Cristina DAMIAN1, Laura Carmen APOSTOL1 

1Faculty of Food Engineering, Stefan cel Mare University, 13th University Street, 720229, Suceava, Romania  
sorina.ropciuc@fia.usv.ro; sorinaropciuc@yahoo.com  

*Corresponding Author 
Received 23th April 2016, accepted 29th June 2016 

 
Abstract: The increase of the fiber content in bread is a major challenge in the baking industry. In 
this study, the quality characteristics of flour and bread mixture obtained by adding artichoke flour , 
as a source of fiber, was determined. The physico-chemical characteristics of flour were analyzed: 
gluten content, acidity of artichoke flour added at 0%, 10%, 20%, 30 % and 40%. Bread made with 
and without the addition of artichoke flour has been evaluated for specific volume, color and porosity. 
The addition of artichoke flour decreased water absorption capacity of the flour, reduced the amount 
of gluten in the dough and increased acidity of the flour mixture. The bread samples obtained by 
substituting the whole wheat flour by artichoke flour were analyzed in terms of acceptability and 
quality. For this objective five bread samples were analyzed and the color of bread and a series of 
physical parameters (diameter, sample mass, height / diameter core porosity) were determined. 
 
Keywords: artichoke flour, inulin, quality bread, wheat flour. 
 
 
1. Introduction 
 
Bread is considered one of the important 
foods from the nutritionists because is a 
source of carbohydrates, protein, fiber, 
vitamins, micronutrients and antioxidants. 
Food fibers, in particular the soluble, have 
a number of beneficial effects including 
prebiotic activity, increased mineral 
absorption and prevention of diseases such 
as Type II diabetes, cardiovascular disease 
and colorectal cancer [1]. Whereas the 
fiber content of white bread flour is only 2-
3%, the feeding ensures full intake of fiber, 
7-8% of dry matter [2]. However, these 
propositions cover only a small part of 
recommended daily intake. Because of this 
the present study aims at increasing the 
fiber content of bread by total or partial 
replacement of wheat flour with flours 
from other sources [3].  
Artichoke flour has a low calorific value, 
nearly fat free and starch. The interest 
component of the artichoke is inulin, a 

dietary fiber with linear structure that is 
included of fructans class. The inulin 
content of artichoke flour exceed 50% of 
dry matter. The use of inulin is not 
considering only increase the fiber content 
of products, but also numerous beneficial 
effects on human health. Thereby, inulin is 
recommended in the prevention and 
treatment of obesity and diet followed by 
people suffering from diabetes. Inulin also 
has the prebiotic activity, role in improving 
bowel function and increase immunity [4]. 
The enrichment bread with functional 
ingredients is important for the consumers 
and for the baking industry. In order to 
increase the fiber content of bread it may 
be carried addition of inulin content 
products at high levels, such as artichoke 
flour. Artichokes is classified in the genus 
Helianthus L., family Asteraceae; the plant 
is also known as the "artichoke", 
"Jerusalem artichoke", "turnip". The name 
artichoke was attributed due to the 
similarity that exists between taste and 

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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 188 

texture of the boiled artichoke tubers 
(Cynara scolymus L.). Artichoke tubers 
contain about 80% water, 15% 
carbohydrates and 1-2% protein. The 
principal carbohydrate from artichoke is 
inulin of which proportions varies from 7-
30% of tuber fresh weight (about 50% dry) 
[5-7]. 
The use of inulin from artichoke is not 
considering only the increase of the fiber 
content from the products but also many 
health benefits evidenced by previous 
studies [8]. Therefore, inulin is 
recommended in the treatment of obesity 
and diets followed by people suffering 
from diabetes. Inulin has also prebiotic 
activity that is involved in the 
improvement of intestinal function and the 
growth of immunity and plays a role in 
preventing osteoporosis and maintaining 
bone health. 
In technological terms, partial substitution 
of wheat flour with artichoke flour in 
different percentages significantly change 
the quality and mechanical properties of 
the dough [6]. The addition of fiber to the 
flour leads to changes in the technological 
parameters, changes that directly 
determines the quality of the bread. A 
potential effect of the addition of fiber 
volume is the decrease of the volume by 
reducing the percentage of gluten content 
from the dough and consequently reducing 
the capacity of the dough to retain 
fermentation gases [7-9]. Another aspect to 
be evidenced and studied is the fact that 
most of the fibers determine the increase of 
hydration capacity of the flour, which in 
economic terms, it constitutes an 
advantage because from the same amount 
of flour you can obtain more products. The 
study has as its objective: the effect of the 
addition artichoke flour and the quality of 
bread from whole wheat flour. 
 
2. Materials and methods 
 
2.1. Materials  

 
2.1.1. Wheat flour 
For the proposed determination whole 
wheat flour sample derived from S.C. 
Mopan Suceava S.A. were used. The flour 
chemical composition was determined 
according to Romanian standard methods: 
moisture (SR EN ISO 712:2010), ash 
content (SR EN ISO 2171:2010), wet 
gluten content, (SR 90:2007), acidity (SR 
90:2007). 
 
Artichoke flour 
In order to obtain artichoke flour tubers 
were washed, peeled and cut into thin 
slices. Drying was carried out in an oven at 
a temperature of 40°C. After cooling, flour 
obtained by milling the dried slices of 
artichoke got used to prepare bread. 
 
2.2. Methods  
 
Preparing the mixture of wheat flour meal 
with artichokes flour 
The amount of artichoke flour that was a 
flour-specific substitution of whole wheat 
was at the rate of 0%, 10%, 20%, 30% and 
40%. 
The dough was prepared using the 
technique of direct manufacturing. For 
dough preparation food processor was 
used. The dough for each bread sample 
was prepared separately using the amounts 
from the ingredients listed. The dry 
ingredients (flour and salt) were introduced 
into the food processor bowl, and the yeast 
was first dissolved in water and then added 
over the rest of the ingredients. The dough 
was left to rise for 30 minutes. After initial 
fermentation, the dough was shaped 
imparting to specific loaf shape and put in 
baking tray. The final step was the 
fermentation in pan for 15 minutes. The 
baking process of the bread was held in an 
electric furnace at 200°C for 30 minutes. 
After baking the bread was left to cool to 
room temperature before being analyzed. 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 189 

Physical and quality parameters of bread 
For assessing the influence of the 
characteristics of artichoke flour, bread 
samples were evaluated to determine 
elasticity, volume, porosity and other 
characteristics. Determinations were made 
at 6 hours after baking for all the bread 
samples. 
 
Bread volume, elasticity and porosity were 
determined according to SR 91:2007. 
The determination of bread sample colors 
was measured using portable 
spectrophotometer. For the assay were 
used two slices of each bread sample and 
the measurement was repeated at least 
twice. Results are expressed in the 
parameters of the Cartesian system's CIEL 
* a * b * namely L * - brightness (0 - black 
100 - white), a * - green (-) and red (+) and 
b * - blue (- ) and yellow (+). 
 
Statistical analysis 
To calculate the mean values and standard 
deviations of the analysis results, 
Microsoft Office Excel software was used.  
In order to achieve the correlative links 
and to establish the optimal proportion of 
artichoke flour XLSTAT statistical 
software was used. 
 
3. Results and discussion 
 
3.1. Physical and chemical properties of 
wheat flour 
 
Based on the flour acidity there can be 
assessed the level of freshness, alteration 
or compliance storage. The acidity of the 
flour is determined by processes of 
decomposition of fats from the wheat 
germ, in wheat flour's case or tuber plant 
composition, or from artichoke flour. 
Values obtained for the acidity of wheat 
flour (blank) and flour mixtures with 
artichoke flour are expressed in Table 1. 
The variation of acidity according to the 

proportion of added artichoke flour is 
shown in Fig. 1. 

Table 1.  
Acidity of flour used to obtain samples of bread 

 
Sample Acidity level 

Wheat flour 2.6 

10% artichoke flour mix 3.2 

20% artichoke flour mix 3.8 

30% artichoke flour mix 4.2 

40% artichoke flour mix 4.4 

 

100

0

1

2

3

4

5

0
%

1
0
%

2
0
%

3
0
%

4
0
%

% Wheat 
flour

A
ci

di
ty

 L
ev

el
s

% Artichoke mix

0-1 1-2 2-3 3-4 4-5

 
Fig. 1. Variation of acidity according to the 

proportion of artichoke flour from the mixture 
 
The addition of artichoke flour mixture 
causes an acidity increase of the mixture- 
wheat flour and artichoke flour up to 40%. 
For the latter one the determined acidity is 
lower than 30% artichoke flour mixture 
one. 
 
The capacity of hydration 
 
The wheat flour used in the production of 
the control sample has a water absorption 
capacity of 53%. In contrast, the hydration 
ability of artichoke flour is 31%. The 
variation of the hydration capacity 
according to the modification of the 
composition of the mixture of the flour is 
shown in Fig. 2. 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 190 

 
Fig. 2. The variation of hydration capacity of the 
mixture according to the proportion of artichoke 

flour 
 
Partial substitution of wheat flour with 
artichoke flour changes the hydration 
capacity [10]. Moreover, the greater the 
proportion of artichoke flour, the amount 
of water required is reduced [11]. So a 
substitution of 10% of wheat flour changes 
the hydration artichoke flour reduce 
capacity by 5%. For artichoke flour 
proportion of 20%, 30% and 40% of the 
mixture the water absorption decreases by 
3% for each 10% increase in the amount of 
flour artichoke. Values and similar trends 
were obtained by Gedrovica and Karklina 
(2011) for mixtures of wheat flour and 
artichoke flour in identical proportions to 
those examined in this study [12]. The 
decrease in water uptake can be attributed 
to the content of low molecular weight 
carbohydrates and oligosaccharides 
typically of the artichoke wheat flour [13]. 
Another factor that causes a reduced 
hydration capacity of mixtures with 
artichoke flour is the high inulin content, 
which account for about 50% of dry matter 
[14]. Inulin forms a barrier around the 
starch molecule limiting the possibility of 
fixing [15-16]. For this reason artichoke 
flour has a hydration capacity of 31%, 
almost twice lower than the wheat flour's 
one. 
Wet gluten content 
Another important parameter on which 
depends the quality of flour and which 
influence the development of bread is the 

gluten content. The modification of this 
parameter with the increase of the addition 
of flour artichoke is the shown in Fig. 3. 
 

 
Wheat 
flour 

10% 
artichoke 

flour 

20% 
artichoke 

flour 

30% 
artichoke 

flour 

40% 
artichoke 

flour 

 
Fig. 3. Variation of wet gluten content according 
to the proportion of added arthicoke flour from 

the mixture 
 
In the formation of gluten are involved 
water and two characteristic protein of 
wheat flour: gliadin and glutenin. First 
determine extensibility, and the latter 
dough elasticity. From the wheat flour a 
wet gluten content of 24.4% was 
determined. As artichoke flour does not 
contain glycine and glutenin, it has been 
expected a reduction in the proportion of 
gluten with the increase of the amount of 
artichoke flour used. Therefore, a wet 
gluten content of 23.4%, as determined for 
the sample with 10% artichoke flour is 
brought to one of 11.4% in the case of wet 
gluten sample with 40% arthicoke flour. 
Role in reducing wet gluten content has 
inulin from the artichoke flour, which 
prevents water fixing and thereby 
determining the formation of gluten 
network. 
In order to obtain a high quality bread 
there should be used mixtures of wheat 
flour with acidity, hydration capacity, and 
the optimal gluten content. 
 
 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 191 

3.2. Bread flour quality 
 
Sensory analysis 
 
The score obtained for each feature 
senzorial bread samples in Fig. 4. For the 
blank, represented by wholemeal bread 
wheat was obtained the maximum score 
for the cores. Core and shell color 
appearance were less popular, while 
porosity and taste convened lowest scores 
(4.6 points). 
Sensory analysis showed that the most 
popular bread samples made from a 
mixture of wheat flour and meal of 
artichokes flour were the proportions of 
10% and 20% meal of artichokes flour. 
They were given the maximum score for 
the color of flesh. Compared with the 
sample of wholemeal bread, bread crumb 
color with the addition of 10% and 20% 
was considered superior by tasters. 
Another highly appreciated sensorial 
feature (denoted by 5 points) if 20% of the 
sample was bread peel appearance. 
Samples with 10% and 20% meal of 
artichokes flour obtained equal scores for 
the cores (4.8 points) and taste (4.6 points). 
Less than appreciated by tasters were 30% 
bread with artichoke flour and the 40% 
meal of artichokes flour. The latter 
obtained the lowest score (3.2 points) for 

the cores, porosity and taste. Scoring is 
justified by the fact that with the increase 
of the amount of wheat flour dough 
substituted structure is changed and 
thereby the degree of development of 
bread during the baking process. In this 
case the addition of artichoke flour has a 
significant influence on core, general 
appearance and on its porosity. Based on 
these observations it can be concluded that 
in the case of bread made from flour mix is 
not recommended the proportions greater 
than 30% of arthicoke flour. 
 
3.3 Physical parameters of quality 
 
In order to assess the development of 
artichoke bread with flour after baking the 
mass and diameter of each sample, the 
ratio height / diameter and core porosity 
was measured. The results are expressed in 
Table 2. It is noted that the addition of 
artichoke flour results in a decrease in the 
weight of the bread. The variation is 
justified by the reduced hydration capacity 
of the flour, as well as low-gluten content 
of the dough obtained in a high quantity of 
flour. 
Similar values obtained for the bread 
weight and diameter decrease with 
increasing content arthicoke flour.  

0
1
2
3
4
5

Peel appearance

The Cores

Color of fleshPorosity

Taste
Control sample

10% artichoke flour mix

20% artichoke flour mix

30% artichoke flour mix

40% artichoke flour mix

Fig. 4. Graphical representation of the values obtained  
for the samples sensory characteristics of bread with added artichoke flour 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 192 

Table 2.  
The values of the physical parameters of bread samples 

 
Sample Weight, g Diameter, cm Height / Diameter Relation Porosity, % vol. 

Wheat Bread 155 8 1.03 71 
Bread with 10% artichoke flour 146.5 7.4 1.06 68 
Bread with 20% artichoke flour 135.9 6.5 1.07 53 
Bread with 30% artichoke flour 128.7 6.1 1.10 50 
Bread with 40% artichoke flour 96.9 5.2 1.13 30 
 
There is generally no significant 
differences between height and diameter of 
bread; exceptions are samples with 30% 
and 40% arthicoke flour at low height and 
larger diameter highlights their 
inappropriate development. 
Last but not least, it has been observed a 
reduction in porosity determined by 
increasing the amount of wheat flour 
substituted with the artichoke flour. The 
difference between the highest and the 
lowest is 13%, which shows that the effect 
is not very pronounced. The porosity of the 
bread is in direct correlation with the 
gluten content of the flour used so that the 
use of large amounts of artichoke flour 
bread leads to a low porosity [17]. 
 
Bread Color 
 
In order to study the effect of the addition 
of artichoke flour has on the color of bread 
samples was used for color measurement 
system CIEL * a * b * values obtained are 
noted in Table 3. The analysis followed 
Cartesian measurement of the brightness of 
the system, namely (L *) and hue color (a 
*, green-red and b * the blue-yellow) and 
determining the differences in these 
parameters between the blank (wholemeal 
bread wheat) and samples of bread with 
artichoke flour. 
The amounts presented in the table shows 
that the addition of artichoke flour leads to 
a significant change in the color of bread. 
Except for the sample with 30% artichoke 
flour, bread characteristic brightness 
decreases with increasing amounts of flour 
from artichoke. Therefore, 40% flour bread 

with artichoke flour presents the darker 
color than the rest of the evidence. A 
similar trend of brightness on bread 
samples was observed by Rubel et al. 
(2014) after an addition of 2.5 to 5 g of 
flour artichoke. The value obtained by 
researchers for the 5g flour-artichoked 
bread was the lowest (61.51 ± 2.05). For 
all measured parameters, color sample 
meal on bread with artichoke 20% was 
significantly different from that of other 
samples. This sample is darker than 30% 
added artichokes flour and presents the 
most prominent shades of red and yellow. 
Consequently, the measured values for the 
difference in color and shades of red and 
yellow with 20% of artichokes flour and 
blank were higher. Determined color 
difference was 8.56, amounting to almost 
three times higher than that obtained for 
the remaining samples. The measured 
value for the difference between reds was 
3.74, while the difference in shades of 
yellow was 7.11. Modifying the color of 
bread with artichoke flour has been 
attributed to the high content of inulin, 
which undergoes decomposition during the 
baking process, resulting in strong 
Maillard reactions [14]. The sample 
showing color close to that of the control 
sample is 10% artichok flour. If you prefer 
bread with characteristics similar to full it 
is recommended proportions of 10% and 
30% artichokes flour. The use of smaller 
quantities of artichoke flour also provides a 
corresponding development of the bread, 
ensuring a diameter, height and an optimal 
porosity of the core. Incidentally, bread 
with added 10% and 20% artichoke flour 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 193 

samples were most appreciated sensory 
attributes. 
 
3.4 The statistical interpretation of 
experimental data 
 
Pearson Matrix offers the opportunity to 
see which are the statistically significant 
correlations between variables taken two 
by two. For example, bond strong positive 
correlation is indicated by the correlation 
coefficient r 2 = 0.974 between gluten and 
porosity. It is estimated that the higher 
gluten content, porosity increases (in the 
study, which has no general condition, 
strong gluten flours don’t lead to high 
porosity).Inverse correlation stands 

between hydration capacity and the height 
/ diameter relation (r2 = -0.955).  
The principal component analysis (PCA) 
were plotted correlations Fig. 5, the types 
of bread obtained and analyzed variables. 
PCA analysis shows that bread with added 
10 and 20% artichokes flour are blends 
best correlate significantly with the most 
important features we appreciate the flour 
mixture and those bread: Glute, hydration 
capacity, porosity and ground. 
From optimal mathematical model (Fig. 6) 
the addition of artichoke flour mixed with 
wheat flour is between 18.2 to 20.6%, the 
content leads to bread with quality features 
ideal of sensory and technological 
standpoint. 

 

 
Fig. 5. Graphical representation of the main components 

Table 3.  
Influence of the addition of artichoke flour on the bread color 

 
Sample L* a* b* dL da db dE1 

Wheat Bread 61.8 4.9 17.5     
Bread with 10% 
artichoke flour 61.0 4.8 20.82 -0.7 0.4 3.3 3.4 

Bread with 20% 
artichoke flour 58.8 8.1 24.6 -2.9 3.7 7.1 8.5 

Bread with 30% 
artichoke flour 59.8 4.88 19.88 -1.9 0.49 2.37 3.12 

Bread with 40% 
artichoke flour 58.3 4.37 19.14 -3.4 -0.01 1.64 3.84 
1color difference 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

 194 

 
Fig. 6. Regression curve of the optimal artichoke flour addition 

 
4.Conclusion  
 
The use of artichoke flour as an ingredient 
in the preparation of bread aimed to 
increase the fiber content and to obtain a 
product with beneficial effects on 
consumer health. To study the effect of the 
addition of artichoke flour on product 
quality five samples of bread were used. A 
sample obtained from wheat flour and four 
samples of bread from a mixture of wheat 
flour and artichokes flour in different 
proportions varring between 10% and 40% 
were prepared. 
Issues involved were characteristics of 
mixtures of flour and dough, acceptability 
and quality of finished products. 
A first condition for obtaining a quality 
bread is to use an flour with optimal 
composition. For the analysis of the quality 
of wheat flour mixtures, artichoke flour - 
the pH, hydration ability and wet gluten 
was determined. It was concluded that the 
samples with a lower acidity presents 
artichoke flour and optimal hydration 
capacity and high gluten content. 
Therefore, the use of mixtures with 10% 
and 20% artichoke flour produced a 
corresponding porosity volume. 
Finished product quality assessment was 
performed by sensory analysis, color 
measurement and determination of 
physical parameters (diameter and mass of 

the sample, the height / diameter core 
porosity). The obtained data supporting 
previous observations, that the addition of 
10-20% artichoke flour gives a bread with 
improved quality and sensory attributes. 
 
5. References 
 
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 
Volume XV, Issue 2  – 2016 

Sorina ROPCIUC, Ana LEAHU, Cristina DAMIAN, Laura APOSTOL, Study on effects of artichoke flour addition in 
bread, Food and Environment Safety, Volume XV, Issue 2 – 2016, pag. 187 – 195 

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	1. Introduction