ENRICHING THE NUTRITIONAL CONTENT OF BAKERY PRODUCTS BY PROCESSING PEANUT MEAL USING BIOTECHNOLOGICAL METHODS
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资源简介：
Wheat bread is the staple food for the population of Uzbekistan, and its nutritional value is relatively low. Peanut oil extraction waste is rich in high protein (47–55%) and fiber (8.4–15.8 %). However, its direct addition disrupts dough rheology and creates an unpleasant taste. In this study, a technology was developed for adding peanut meal to bakery products by pre-treating it with enzymatic hydrolysis, probiotic fermentation, and ultrasonication. The developed technology offers an efficient and sustainable way to transform peanut meal from a waste product into a functional food ingredient.
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Zenodo创建时间：
2026-03-30
