The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro-and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.
The aim of this work was to evaluate the effects of resistant starch and garlic on the technological quality of wheat bread. Bread formulations with 20% of resistant starch (RS) and 3% of garlic (G) and with both ingredients together (RS + G) were compared with control wheat bread (C). A decrease in specific volume and crust color on RS bread was obtained while both parameters increased by garlic addition. Resistant starch led to harder crumbs, while garlic led to softer ones. Besides, fresh crumbs with garlic had a more elastic structure (low elastics moduli and high relaxation time) and presented the crunchiest crust. This work shows that the addition of garlic highly improved the baking quality, which had been negatively affected by resistant starch.
Thus, combining garlic and resistant starch as ingredients, a functional baked product of good quality and nutritionally improved was obtained.
Novelty Impact Statement
Dough with garlic presented a greater expansion associated with larger breads. The presence of garlic and resistant starch affected posetively the baking quality of breads. Breads with garlic and resistant starch presented better technological characteristics and longer shelf life than wheat bread.
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