Incorporation of dried apple pomace pulp powder in bread

Apple pomace pulp powder of different juice recoveries was incorporated in refined flour as a source of dietary fibre for preparation of bread. The level of incorporation was standardized to the ratio of 70:30 (flour: pomace). Apple pulp powder was taken for comparison between pomace powders. A control treatment (refined flour alone) was also run. Addition of pomace decreased the loaf volume of bread. It also affected the colour of bread loaf giving brown to dark brown colour. The crumb colour of treated breads was brownish cream. The breads were less soft in texture and were having slightly coarse grains. The control loaf was light brown in colour and was having creamish colour crumbs with soft texture and fine grains.