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This study investigated the use of hazelnut shells subjected to instant controlled pressure drop (DIC) treatment in cake production and evaluated their effects on the physicochemical, nutritional, textural, and structural properties of cakes. The DIC process significantly increased the antioxidant potential of the hazelnut shells, yielding cakes with higher phenolic content and antioxidant capacity than those made with untreated shells. Cakes prepared with DIC\u2010treated hazelnut shells exhibited reduced starch digestibility and a lower glycemic index, indicating potential antidiabetic effects. While incorporating untreated hazelnut shells softened the cake texture, DIC\u2010treated shells preserved texture characteristics closer to the control sample. The cake pore structure\u2014including cell number, total area, average cell size, cell perimeter, and fractal distribution\u2014was analyzed using four thresholding algorithms: Huang, Intermodes, IsoData, and Otsu. The Huang and Otsu algorithms were more effective at detecting small pores, whereas the Intermodes algorithm was more effective at identifying larger pores. In addition, the DIC process improved the cake surface roughness. The findings demonstrate that DIC treatment is an effective approach for enhancing the functional properties of hazelnut shells and their use as value\u2010added ingredients in functional bakery products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>Hazelnut shells, an abundant agro\u2010industrial by\u2010product, can be valorized through DIC treatment and incorporated into bakery formulations. DIC enhances functional and antioxidant properties while maintaining acceptable cake texture and structure. This approach offers a sustainable strategy for converting hazelnut\u2010processing waste into functional ingredients, enabling the development of fiber\u2010rich, antioxidant\u2010enhanced, and potentially low\u2010glycemic bakery products, while supporting clean\u2010label production and waste reduction.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71463","type":"journal-article","created":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T15:05:52Z","timestamp":1788966352000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Use of Hazelnut Shells Subjected to Instant Controlled Pressure Drop (DIC) Treatment in Cakes: Physicochemical, Nutritional, Textural Properties, and Pore Structure Using Thresholding Algorithms"],"prefix":"10.1111","volume":"91","author":[{"given":"\u00dclgen \u0130lknur Konak","family":"Alk\u0131\u015f","sequence":"first","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Ankara University  Ankara T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0963-8882","authenticated-orcid":false,"given":"Nazl\u0131","family":"\u015eahin","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering Karamano\u011flu Mehmetbey University  Karaman T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0958-2679","authenticated-orcid":false,"given":"Ali","family":"Cing\u00f6z","sequence":"additional","affiliation":[{"name":"Department of Food Engineering, Faculty of Engineering and Architecture Tokat Gaziosmanpasa University  Tokat T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,9]]},"reference":[{"key":"e_1_2_9_2_1","volume-title":"Approved Methods of the American Association of Cereal Chemists","author":"AACC","year":"2004"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.9734\/ejnfs\/2024\/v16i71457"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-4614-8669-5"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11030321"},{"key":"e_1_2_9_6_1","volume-title":"Official Methods of Analysis of AOAC International","author":"AOAC","year":"2000"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1006\/abio.1996.0292"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023\u20106438(95)80008\u20105"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010021\u201000967\u2010x"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1117\/1.1585061"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1186\/s43014\u2010023\u201000179\u20104"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.70243"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9050656"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1038\/35016151"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/cche.10537"},{"key":"e_1_2_9_16_1","first-page":"33","article-title":"Classification and Measurement of Nutritionally Important Starch Fractions","volume":"46","author":"Englyst H. 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