Incorporation of oleaster (Elaeagnus angustifolia L.) flour into white bread as a source of dietary fibers

The purpose of this work was to design a bread rich in dietary fibers and other bioactive compounds by the addition of oleaster flour (OF) at varying concentrations (0%, 5%, 10%, and 15% [w:w]) into the bread formulation. For this purpose, the physicochemical, textural, and sensorial properties of the resulting bread samples were analyzed during a storage period of 5 days. The addition of OF into the formulation provided higher (p