The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

Figure 1

It shows the sensory evaluation of bread. Wheat flour 100% (A), wheat flour 80% and walnut flour 20% (AB1), wheat flour 70% and walnut flour 30% (AB2), wheat flour 60% and walnut flour 40% (AB3), and wheat flour 50% and walnut flour 50% (AB4).