Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the e...

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Bibliographic Details
Main Authors: Jan Bedrníček, František Lorenc, Markéta Jarošová, Veronika Bártová, Pavel Smetana, Jaromír Kadlec, Dana Jirotková, Jan Kyselka, Eva Petrášková, Marie Bjelková, Petr Konvalina, Trong Nghia Hoang, Jan Bárta
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Antioxidants
Subjects:
gluten-free bread
oilseed cake flour
dry sieving
baking
dough rising
silymarin stability
Online Access:https://www.mdpi.com/2076-3921/11/10/2022

Internet

https://www.mdpi.com/2076-3921/11/10/2022

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