Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes

The inclusion of plant material in bread formulations is a global trend, but research on the mechanisms its effect structural and baking performance dough lacking. Herein, edible chrysanthemum (Chrysanthemum morifolium Ramat.) powder (CP) was substituted for wheat flour at 3–15 wt% effects structure rheology, physicochemical properties, aroma profile were investigated. CP reduced relative crystallinity orderliness starch terms X-ray diffraction (XRD) Fourier transform infrared (FTIR) spectroscopy analysis. Steady-state shear oscillation tests showed that resulted an enhanced viscoelastic behavior dough, implying increase resistance system to flow deformation, which caused decrease specific volume softness compared control (bread without CP). large oscillatory amplitude (LAOS) indicated doughs exhibited I (strain thinning). scanning electron microscopy (SEM) observation further confirmed these findings. Significantly, with 3 6 not only improved rheological properties also enriched control. Furthermore, sensory evaluators reported 6% scored highest appearance, texture, overall acceptability, meaning product high appeal consumers. This work provides valuable information in-depth study relationship between quality dough.