The by-product of walnut oil (Juglans regia L.) extraction is a press cake rich in polyunsaturated fatty acids and other bioactive compounds. From this cake, walnut flour is obtained by a milling process. The composition and a physicochemical characterization of walnut flour was performed: proximal composition, mineral content, and fatty acid and amino acid profiles were measured. Besides, antioxidant capacity and water and oil holding capacities were determined. Walnut flour has 55% of lipids with an optimum w6/w3 ratio, a good lysine/arginine ratio, and high levels of antioxidants that contribute to its oxidative stability, the estimated shelf life being 16 months. In regards to interaction with other ingredients, walnut flour retained 258 and 70% (w/w) of water and oil, respectively. Therefore, these results show that walnut flour is a good source of micro- and macronutrients, compared to flours commonly used in breadmaking. Also, walnut flour has good technofunctional properties and thus its incorporation could improve the nutritional and technological characteristics of new bakery products.

核桃油的副产品（核桃）L.）提取是富含多不饱和脂肪酸和其他生物活性化合物的压榨饼。从该蛋糕中，通过研磨过程获得核桃粉。进行了核桃粉的组成和理化表征：测量了近端的组成，矿物质含量以及脂肪酸和氨基酸谱。此外，测定了抗氧化剂能力以及水和油的保持能力。核桃粉含有55％的脂质，具有最佳的w6 / w3比，良好的赖氨酸/精氨酸比和高水平的抗氧化剂，有助于其氧化稳定性，估计保质期为16个月。关于与其他成分的相互作用，核桃粉分别保留了258和70％（w / w）的水和油。因此，这些结果表明，核桃粉是微量元素和大量营养素的良好来源，与通常用于制面包的面粉相比。而且，核桃粉具有良好的技术功能特性，因此将其掺入可以改善新面包店产品的营养和技术特性。