The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

The study was carried out to demonstrate the efect of walnut four enhancement on the physical, nutritional, and sensory quality of bread.Walnut four was prepared by soaking, deshelling, oven drying, and sieving whole walnuts.Te wheat four was supplemented with walnut four by 0, 20, 30, 40, and 50% of the total amount. Standard procedures were taken to estimate the proximate composition of wheat and walnut four and bread samples. A comparison between the control and supplemented bread was made, where the physical characteristics (weight, volume, and specifc volume) and sensory quality were checked. Te enhanced bread, where the percentage was between 20 and 50%, appeared to have a signifcant increase in protein, fat, linoleic acid, and �-linolenic acid and a decrease in carbohydrate and fbre values. Increased walnut four replacement showed that physical properties, loaf volume and specifc loaf volume, have declined. Te sensory attributes between the unsupplemented and supplemented bread showed major diferences. As an outcome, substituting 30% walnut four gave the best overall quality of bread acceptability.