Pre-Treatment Effects on Chemico-Physical Characteristics of Argan Press Cake Used for Bread Production

Pre-Treatment Effects on Chemico-Physical Characteristics of Argan Press Cake Used for Bread Production

Argan oil is known worldwide for its nutritional, therapeutic, and cosmetic benefits. However, the extraction process produces 40–50% of argan press cake (APC), which is rich in protein, fiber, and minerals. Despite its nutritional potential, the high saponin content of APC imparts a bitter taste an...

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Bibliographic Details
Main Authors: Asma El Kaourat, Hasnae Choukri, Badr Eddine Kartah, Ahmed Snoussi, Giuseppe Zeppa, Aouatif Benali, Mouna Taghouti, Hanae El Monfalouti
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
argan press cake
pre-treatment
nutritional enhancement
composite flour
intrinsic structure bread
waste management
Online Access:https://www.mdpi.com/2304-8158/14/8/1315
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