Walnut meal composition and its use

Abstract

This paper includes a bibliographic study of the chemical composition of walnut meal. Also there are presented various ways to use the meal. There are characterized the benefits that can be obtained using the meal at bread baking. In the meal, obtained by cold pressing of Juglans regia L. walnuts were determined the total oil content, total acidity and total water content. They baked bread samples with and without walnut meal. In control and research bread samples there were appreciated following indicators: bread porosity, acid value, specific volume. It was found that the introduction of walnut meal in bread composition led to obtaining a quality product with relevant nutritional value and pleasant sensory properties. It is important to mention that the shelf life of the samples with introduced meal was comparatively higher than those of controls. Microbiological stability of work samples has been comparatively higher than those of control.