engleski

Influence of apple pomace addition on the colour and hardness of biscuits

The aim of this paper was to make biscuits from wheat flour of three quality groups, and to replace part of flour with the apple pomace (10 and 20%). Biscuits were made according to the same recipe, and baking time differed depending on the type of flour a nd the amount of the added apple pomace. In addition to testing (examination) the amount of water, water absorption capacity and the degree of acidity in flour and mixtures, as well as the colour and hardness of the dough and the biscuit were determined af ter baking. The results showed that the addition of the apple pomace has an effect on the colour of the biscuit in terms of brightness reduction (L* value) and the increase in a* and b* values. With the addition of the apple pomace and the increase in the added amount, the hardness of the biscuit is reduced.

apple pomace, biscuits, colour, hardness

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