Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of...

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Bibliographic Details
Main Authors: Stevens Duarte, Janaina Sánchez-García, Joanna Harasym, Noelia Betoret
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
food waste
almond bagasse powder
hot air-drying
lyophilised
bread
flour
Online Access:https://www.mdpi.com/2304-8158/14/13/2382
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