Effect of oil-seed pressing residue on bread colour and texture

Tarek-Tilistyák J.; Tarek M.; Juhász-Román M.; Jekő J.

doi:10.1515/ausal-2015-0012

Acta Universitatis Sapientiae: Alimentaria (Jan 2015)

Effect of oil-seed pressing residue on bread colour and texture

Tarek-Tilistyák J.,
Tarek M.,
Juhász-Román M.,
Jekő J.

Affiliations

Tarek-Tilistyák J.: College of Nyíregyháza, Agricultural and Molecular Research and Service Institute, H-4400 Nyíregyháza, Sóstói str. 31/B. Hungary
Tarek M.: College of Nyíregyháza, Agricultural and Molecular Research and Service Institute, H-4400 Nyíregyháza, Sóstói str. 31/B. Hungary
Juhász-Román M.: Corvinus University of Budapest, Department of Microbiology and Biotechnology, H-1118 Budapest, Somlói str. 14-16. Hungary
Jekő J.: College of Nyíregyháza, Agricultural and Molecular Research and Service Institute, H-4400 Nyíregyháza, Sóstói str. 31/B. Hungary

DOI: https://doi.org/10.1515/ausal-2015-0012
Journal volume & issue: Vol. 8, no. 1
pp. 118 – 124

Abstract

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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-bread (BR) and wholemeal multigrain bread (WMMG) were used as competitive, marketable breads for comparing tests.

Published in Acta Universitatis Sapientiae: Alimentaria

ISSN: 2066-7744 (Online)
Publisher: Scientia Publishing House
Country of publisher: Romania
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://acta.sapientia.ro/en/series/alimentaria

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