The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread
Table 1
Bread making method.
Ingredients
A
AB1
AB2
AB3
AB4
Wheat flour
100%
80%
70%
60%
50%
Walnuts flour
0
20%
30%
40%
50%
Salt
2%
Sugar
5%
Instant yeast
3%
Water
50%
Dough mixing time/mixing speed
4 min/235 rpm
Dough fermentation conditions
30°C, RH 75%, 90 min (transfixion after 60 min)
Dough proofing conditions
30°C, RH 75%, 60 min
Baking conditions
230°C, 30 min
Added water calculated based on the farinograph results of formulated dough. wheat flour (A) and walnut flour (B) used in composite flour formulation. RH, relative humidity.
