Effect of oil-seed pressing residue on bread colour and texture
Cold-pressing residue of walnut kernel (WKR) and brown linseed (BLR) was applied in wheat flour blends at 100:0, 95:5 and 90:10 ratios, of which enriched breads were baked, then stored for 3 days at ambient temperature. Colour parameters and firmness of bread crumb were measured daily. Bavarian rye-...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientia Publishing House
2015-01-01
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| Series: | Acta Universitatis Sapientiae: Alimentaria |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/ausal-2015-0012 |