Sensory and physic-chemical properties of wheat bread prepared with apple pomace

• Published in: E3S web of conferences 2021-01, Vol.285, p.5001
• Main Authors: Pyanikova, Elvira A., Kovaleva, Anna E., Zaikina, Maria A., Belyaev, Aleksey G.
• Format: Article
• Language: English
• Subjects: Apple pomace; Apples; Bread; Chemical indicators; Chemical properties; Flour; Fruit juices; Fruits; Quality assessment; Raw materials; Recipes; Rice; Wheat
• ISSN: 2267-1242; 2555-0403; 2267-1242
• DOI: 10.1051/e3sconf/202128505001

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.