摘要：The present study aimed to develop new bread formulations enriched with medicinal plant flours, and wheat flour was substituted with dandelion and yarrow plant flour in different ratios (1, 2, and 3%). The control sample was produced using only wheat flour. The sensory properties (appearance, flavor/taste, odor, texture, mouthfeel, general acceptability) of the enriched bread were determined and compared with the control bread, and the effect of the sensory properties of the bread on purchase intention was determined. According to the results of the sensory analysis, the bread with 1% dandelion flour was the most favored sample and showed the closest characteristics to the control sample. It was also concluded that the sensory properties of the bread had a great effect on purchase intention. According to the results of the research, it is thought that these medicinal plant flours can be used as food additives for developing new functional products.
