EFFECT OF APPLE POMACE POWDER ON RHEOLOGICAL PROPERTIES OF DOUGH AND SANGAK BREAD TEXTURE

Apple pomace (AP), as waste of food processing plants and abundant and cheap source of fiber, has special advantages such as lack of phytic acid; hence, it has the potential to be used in bread making. This article aims to study the effect of adding four levels of Apple Pomace Powder (APP) (1 %, 3 %, 5 %, and 7 % w/w of flour) on rheological properties of dough and Sangak bread texture during storage. The results showed that adding APP led to reduced hardness. The results of image analysis also showed that crust color of bread with APP was darker compared to the control sample. However, sensory evaluation shows that adding APP up to 3% is completely acceptable for consumers in comparison with control sample. It also left positive effects on aroma and texture of Sangak bread. The whole study indicates that AP can be used as additives in Sangak bread making to correct the rheological and organoleptic properties and fortify the diet.