Reological properties of the mixture product of apple pomace and wheat flour

Abstract

Bread is an important part of our daily diet; one of the most often consumed products of the food industry. It is important that we eat day by day not just means of subsistence, but it may also have health care functions too. It is essential not just in our energy in­take, but in the fibre intake, too. Apple pomace contains the skin, pulp, seeds and stems of the fruit which is a by-product. The modern juice production technology made possible to produce pomace with the removal of materials unwanted for consumers. In our experiment, the dried and milled apple pomace (contains only the fruit flesh) was mixed with BL55 flour and the rheological properties of its dough was investigated. Water absorption increased by higher apple pomace (10%, 15%, 20%) contents, the stability of the control had the highest value and it decreased with the increase of the amount of apple pomace. Significant differences were disclosed in the cases of the three parameters.

Keywords

• apple pomace
• wheat flour
• reologic
• quality of baked product