Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet.This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF.Molecular-level changes were also examined using ATR-FTIR spectra.The bread recipe, containing buckwheat and f