Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts

The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb te...

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Bibliographic Details
Published in:	Foods Vol. 9; no. 8; p. 1081
Main Authors:	Pycia, Karolina, Ivanišová, Eva
Format:	Journal Article
Language:	English
Published:	Basel MDPI AG 01-08-2020 MDPI
Subjects:	Antioxidants Bread Chemical properties Color Consumption Dough Enrichment Fatty acids Flavonoids Flour Food research Food science Gallic acid Hazelnuts Laboratories Methods Minerals Nutrients Nutritional aspects Nutritive value Nuts Phenolic acids Phenols Polyphenols Porosity Potassium Properties (attributes) Proteins Recipes Specific volume Texture Walnuts Wheat Poland Sweden United States > US Germany
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