Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

The current study is aimed at fortifying Barbari bread with different levels ( T Co : 0, id="M2"> 5 % 5%, id="M3"> 10 10%, and id="M4"> 15 15) of olive pomace dietary fiber (ODF) investigating the quality properties enriched bread. defatted powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, cellulase; incubation time: 4.5 h, 40°C). effect ODF addition on thermal (based differential scanning calorimetry (DSC)), rheological, physical, textural, sensory samples investigated. DSC curves were broad endothermic transition peak id="M5"> onset ~ 43 °C id="M6"> peak = 123.58 − 125.74 °C). By increasing level, water absorption rate dough increased while softening degree reduced. There negative significant correlation between baking loss crumb moisture id="M7"> R > 0.94 ) aw id="M8"> 0.769 ). ODF, sample porosity specific volume decreased. difference hardness springiness id="M9"> id="M10"> . Replacement wheat flour 10% had no parameters