Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyun- saturated fatty acids, and bioactive compounds. Its incorporation into food products pro- vides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders— either hot air-dried (HAD60) or lyophilised (LYO)—at substitution levels of 5%, 10%, 15%, 20%, 25%, and 30% (w/w), to assess effects on...