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  • 1 University College of Nyíregyháza H-4400 Nyíregyháza Sóstói út 31/b Hungary
  • 2 ABOMILL Ltd. H-4400 Nyíregyháza Simai út 6 Hungary
  • 3 Közép-tiszai Agricultural Ltd. H-5340 Kunhegyes Szabadság tér 9-10 Hungary
  • 4 Corvinus University of Budapest H-1118 Budapest Somlói út 12-16 Hungary
  • 5 “Vasile Goldis” Western University of Aradi 310414 Arad L. Rebreanu str. 91-93 Romania
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The nutritive value, the microbiological safety of oilseed cake (OSC) obtained from naked pumpkin seed (PuC), sunflower seed (SC), yellow linseed (LC), and walnut (WnC), and their impact on wheat flour (WF) dough and bread sensory characteristics at 5% and 10% addition ratio were investigated. The OSCs had high protein (34–50%), fat (8–15%), total dietary fibre (23–36%) content and high energy value (383–444 kcal/100 g)). The OSC samples with a minimal exception fulfilled the requirements of feed legislation in force. An increased water absorption, dough development time, and reduced elasticity were observed probably due to the enhanced fiber and protein content. Dough stability increased with WnC, and decreased with PuC or SC addition. Enrichment provided the appearance of a brown bread for WnC, of a half-brown bread for LC. PuC gave an unusual look. The appearance of OSC fortified bread similar to daily bread, was an advantage resulting the 1st rank for 10% WnC bread and the 2nd one for 10% LC bread (P=0.05). The studied OSCs are suitable for food enrichment, however, in case of PuC and SC fortified flour blends, hydrocolloid application is recommended. Our data suggest that the newly developed fortified breads could be a valuable source for healthy nutrition.

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