Abstract:
Processing walnut meal in the food industry contributes to increasing the nutritional value, being rich in vegetable proteins, which makes them ideal for use in low-protein diets. By processing meal, the by-products obtained from oil extraction are utilized, thus reducing waste and contributing to sustainability in the food industry. The use of meal walnut meal in the food industry allows the creation of new and varied products, contributing to the diversification of the market offer. Partial replacement of wheat flour with nut meal flour improves the quality of baked goods. The product acquires an original taste, smell and color, there is an increase in the swelling capacity and a decrease in the hardness of the product, which is due to the composition and properties of protein substances in the oilseed meal. This paper presents results on replacing wheat flour with walnut meal in concentrations of 1.0, 3.0, 5.0 and 7.0% in biscuit recipes. The physico-chemical parameters were determined according to the normative and legislative documents in the field of bakery.
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