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WALNUTS FOR BAKING 
 

(1) In which baked goods might we find walnuts?

Walnuts are versatile and can be added to any baked goods, from breads and muffins to pastries and fine cakes
 

(2) What is the major role that walnuts play in baked goods, aside from acting as a common topping and inclusion?

health benefitsSince walnuts have numerous health benefits, including being the only nut with a significant amount of alpha linolenic acid, an omega-3 fatty acid, their health component is the major distinguishing factor.

Walnuts also add to the eating experience because of their crunch, taste and appearance. Lastly, they are versatile (e.g. they are great for replacing flour in some cakes and adding to crusts for pies and cheesecakes).

(3) What should users know when adding walnuts to the baking application?

 
  • Keep walnuts refrigeratedbaking

  •  Walnuts equilibrate at less than 6.0 per cent moisture, which frees them from water activity. Walnuts baked at normal temperatures do well and do not burn at normal baking temperatures. To prevent burning, do not bake them higher than 350F (180C).

  •  Toasting walnuts enhances their flavor and adds crunch. It may also change the texture and affects their freshness, so once toasted, walnuts should be used quickly.

  •  Since they are a versatile tree nut, walnuts work well with sugar and other ingredients in the mix.

  •  Walnuts should be incorporated into the mix towards the end to prevent breaking them up more than needed.

  •  The normal time frame for baked goods on the grocery shelf allows walnuts to move through the system before they oxidize. If longer shelf life is required, antioxidants may be added to extend product life.

  •  Walnut flour is an increasingly popular ingredient in baking applications since it is easy to add to any baked good (simply mix it in) and enhances the taste, flavor and water-binding capacity. Remember that walnuts are best when freshly ground. When grinding, be careful as they turn into butter very quickly use a little flour or sugar in the recipe while grinding.

  •  When using walnuts for quick breads, chop more finely than for yeast-leavened baked goods. Also, walnuts do not affect the gluten structure of breads.

 
 




 

 

 
 

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