Physicochemical Properties and Quality of Bread Enriched with Haskap Berry (<i>Lonicera caerulea</i> L.) Pomace.

ABSTRACT: Haskap berry (Lonicera caerulea L.) pomace, a by-product of juice processing, is a rich source of bioactive compounds. The aim of this study was to evaluate the effect of incorporating lyophilized and ground haskap berry pomace on the physicochemical properties of wheat bread. In addition, flour water absorption and dough rheological properties were assessed. The results demonstrated that the addition of pomace increased flour water absorption and dough stability. However, these improvements did not translate into enhanced bread quality. With increasing pomace levels in the formulation, reductions in bread volume and crumb porosity, as well as an increase in crumb firmness, were observed, which consequently lowered consumer acceptability. In contrast, the addition of pomace signific

SUBMITTER: Cacak-Pietrzak G 

PROVIDER: S-EPMC12526177 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature