Impact of Apple Pomace on the Property of French Bread

This study analyzed properties of wheat dough and French bread added with different kinds of apple pomace. In the analysis of wheat dough, both farinograph indexes and extenograph indexes were used as evaluation criteria. Specific volume, whiteness and bread core pores were employed to evaluate the property of French bread. Analysis on the nutrient profile of apple pomace indicated that the content of dietary fiber could reach 15.8%. The result of farinograph indexes and extenograph indexes showed that the addition of apple pomace in dough could increase flour strength and dough extensibility. However, high content of apple pomace reduced FQN value. The evaluation of bread property indicated that the addition of apple pomace reduced the whiteness and specific volume of bread. We also discovered that 60-mesh apple pomace had a much worse effect on the specific volume of bread than 100-mesh pomace. Furthermore, sensory evaluation revealed that French bread added with 1% apple pomace (100-mesh) had highest sensory core. In tem of bread core pores, bread added with 1% apple pomace (100-mesh) had small and fine pores. Therefore, appropriate amount of apple pomace could improve the nutritional value and sensory property of French bread without seriously decreasing the whiteness and specific volume.