摘要：Using blackcurrant pomace, for instance, in bread, prevents wasting this by-product of fruit juice production, thereby also taking advantage of its nutritional benefits. This study investigated the effects of blackcurrant pomace incorporation in wheat dough and the quality of the resulting breads. Two concepts were addressed: (a) adjusting the water level based on the dough consistency and (b) preparing pre-hydrated pomace by applying the determined water content prior to dough preparation and using it for bread making. Samples with wholegrain spelt flour were used for additional comparison. This study revealed that instant pomace incorporation with an adjusted water level diminished the dough stickiness and baking loss, but resulted in stiffer dough with delayed proofing and a decreased bread volume. The kneading resistance pointed to continued swelling after kneading, concomitant with a lower amount of available free water. Counteracting the competition for water of the flour components and pomace fiber by applying pre-hydrated pomace turned out to be successful. The deteriorating effects were reduced to a larger extent by pomace hydrated in hot water. Despite a similar composition, the products of wholegrain spelt flour deviated from the pomace formulations as well as from wheat breads (producing the highest water absorption but smallest loaves). As the water absorption of pomace fiber largely influences the product properties, a pre-hydration of pomace to be included in wheat dough can be highly recommended to enhance processing properties and product quality.
