Effects of apple pomace assisted by steam explosion on physicochemical performance of wheat starch, and sensory properties of bread

Tu, C. J. and Liang, X. H. and Huang, J. C. and Sun, H. D. and Liu, B. and Liu, B. G. (2024) Effects of apple pomace assisted by steam explosion on physicochemical performance of wheat starch, and sensory properties of bread. International Food Research Journal (Malaysia), 31. pp. 941-951. ISSN 2231 7546

The present work aimed to develop a type of bread rich in dietary fibre (DF), and to investigate the effects of different amounts of steam-exploded apple pomace (AP) on the physicochemical properties of wheat flour and bread quality. The content of soluble dietary fibre (SDF) in apple pomace treated with steam explosion (SE-AP) increased, which could improve the quality of flour products and supplement dietary fibre. Adding 12% apple pomace powder resulted in maximum solubility (10.23 ± 0.25%) and swelling power (3.97 ± 0.14%). The relative viscosity of the mixed powder decreased with increasing SE-AP content. Moreover, the coagulation value of the mixed powder increased with the increase in SE-AP content. Based on the textural characteristics and sensory evaluation analysis of the bread, the quality of bread made with mixed powder was the best when 10% SE-AP was added to high-gluten flour. SE-AP can be utilised to produce bread rich in DF. The addition of 10% SE-AP resulted in the highest overall acceptance.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(04)%202024/12%20-...

Abstract

The present work aimed to develop a type of bread rich in dietary fibre (DF), and to investigate the effects of different amounts of steam-exploded apple pomace (AP) on the physicochemical properties of wheat flour and bread quality. The content of soluble dietary fibre (SDF) in apple pomace treated with steam explosion (SE-AP) increased, which could improve the quality of flour products and supplement dietary fibre. Adding 12% apple pomace powder resulted in maximum solubility (10.23 ± 0.25%) and swelling power (3.97 ± 0.14%). The relative viscosity of the mixed powder decreased with increasing SE-AP content. Moreover, the coagulation value of the mixed powder increased with the increase in SE-AP content. Based on the textural characteristics and sensory evaluation analysis of the bread, the quality of bread made with mixed powder was the best when 10% SE-AP was added to high-gluten flour. SE-AP can be utilised to produce bread rich in DF. The addition of 10% SE-AP resulted in the highest overall acceptance.

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Item Type:	Article
AGROVOC Term:	apple pomace
AGROVOC Term:	wheat starch
AGROVOC Term:	bread
AGROVOC Term:	wheat flour
AGROVOC Term:	dietary fibres
AGROVOC Term:	baking
AGROVOC Term:	apple pomace
AGROVOC Term:	solubility
AGROVOC Term:	viscosity
AGROVOC Term:	coagulation
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	18 Mar 2026 06:33
Last Modified:	18 Mar 2026 06:33
URI:	http://webagris.upm.edu.my/id/eprint/3134

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