Exploring the impact of olive cake enrichment on wheat flour bread: A comprehensive study on quality parameters and nutritional enhancement

• Published in: Food science & technology Vol. 215; p. 117279
• Main Authors: Kovač, Boris, Martina, Avbelj, Polak, Tomaž, Možina, Sonja Smole, Šporin, Monika
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2025
• Subjects: antioxidant activity; Antioxidants; bitterness; Bread quality; breads; Byproduct reuse; byproducts; caffeic acid; catechin; circular economy; color; dietary fiber; ferulic acid; fiber content; firmness; Functional bread; ingredients; luteolin; odors; Olive cake; olive oil; olives; sourness; sweetness; taste sensitivity; texture; vanillic acid; wheat flour; Antioxidants; Byproduct reuse; Olive cake; Bread quality; Functional bread

This study investigates the potential of incorporating olive cake (OC), a byproduct of olive oil production, as an ingredient in bread. OC originates from the Bianchina olive variety, which is dominant in the North Adriatic region and known for its resistance to low winter temperatures due to its hi...