Reuse of almond by-products: Scale-up production of functional almond skin added semolina sourdough breads

The present work reports the application of powdered almond skin (PAS) for industrial bread production. Three trials were conducted involving seven bread shapes, including control production (CTR), and two experimental productions with PAS addition [5–10 % (w/w), 5-PAS and 10-PAS, respectively]. Sou...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Enrico Viola, Natale Badalamenti, Maurizio Bruno, Rosa Tundis, Monica Rosa Loizzo, Giancarlo Moschetti, Francesco Sottile, Vincenzo Naselli, Nicola Francesca, Luca Settanni, Raimondo Gaglio
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-06-01
Schriftenreihe:	Future Foods
Schlagworte:	Almond by-products Bread shelf life Functional breads Scale-up production Sensory evaluation Sourdough
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2666833524000789
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