EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES

EFFECTS OF DEFATTED WALNUT MEAL AS A POTENTIAL INGREDIENT IN BREAD: PHYSICOCHEMICAL, RHEOLOGICAL, FUNCTIONAL AND SENSORY PROPERTIES

Potential functional ingredients, resulting after partial oil extraction by cold pressing, present a promising direction with perspective for the nutritional improvement of traditional bakery products and may enhance their health-promoting properties. The current study sought to determine...

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Bibliographic Details
Main Author: BANTEA-ZAGAREANU, Valentina
Format: Article
Language:English
Published: Technical University of Moldova 2023-03-01
Series:Journal of Engineering Science (Chişinău)
Subjects:
flour
walnut meal
dough
mixolab
baking quality
bread
Online Access:https://press.utm.md/index.php/jes/article/view/2023-30-1-16/16-pdf

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