Explore the promising potential of argan press cake (APC) in bread-making, as highlighted by the recent study conducted by Pr. Hanae El Monfalouti et al. This remarkable byproduct of the argan oil production process shows immense promise in enhancing the nutritional value, flavor, and texture of bread.
While still in its early stages, this innovative approach could amplify the benefits of culinary argan oil when used in bread made with APC. It also supports the sustainability claims of argan oil. Discover the fascinating findings of this research and imagine the future possibilities for your homemade bread. Read the full article or download it here.