Abstract
SummaryThe press cake of almond oil extraction contains macro‐ and micronutrients of high nutritional quality. From the milling of this press cake, almond flour (AF) is obtained. The objectives of this work were to evaluate the nutritional and techno‐functional properties of AF and the impact of AF (10%, 20% and 30%) addition on rheological and techno‐functional properties of wheat flour, and maize and potato starches. AF presented a high level of lipids (43.56%), oleic acid being the major one. However, AF presented a long estimated shelf life (18 months). Also, AF was a good source of Mg, P, Cu, Fe, Mn and Zn. Moreover, AF added to wheat flour reduced water absorption and dough farinograph stability. Besides, AF caused a reduction of starch swelling and retrogradation, evidenced by lower peak viscosity and setback values in the viscoamylograph curves of wheat flour; maize and potato starches. This study showed the potential impact of AF use for the development of new bakery products.
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