Sunflower seed flour byproduct yields high-protein, antioxidant-rich functional breads
Brazilian researchers have demonstrated that partially defatted sunflower seed flour – a widely overlooked byproduct of industrial oil extraction – can be incorporated into bread formulations to significantly enhance protein content and antioxidant activity. Critically, an aqueous extract of the flour preserves the rheological properties associated with conventional wheat bread, offering a viable route for […]
