Enrichment of White Wheat Bread with Pistachio Hulls and Grape Seeds: Effect on Bread Quality Characteristics

In creating sustainable food systems, alternative uses of waste and by-products as a source phenolic compounds or dietary fiber in formulations should be evaluated to reduce losses waste. this study, wheat bread was fortified with agro-industrial by-products, namely, fresh pistachio hull (FPH), powder (PHP), grape seeds (FGS), seed (GSP), at different levels (0.5–4%). The effects enrichment on moisture content, crust crumb color, specific volume, baking loss, total antioxidant activity, textural properties were compared control bread. Fortification hulls seeds, especially powdered form, improved the content activity With increase amount PHP from 0 4.0%, initially increased 0.89 14.66 mg GAE/g dry weight volume decreased 3.59 cm3/g 2.91 cm3/g. Bread containing showed significant reduction loss while addition FGS GSP low level (0.5%) volume. brightness (L*) gradually increasing all additives. crumbs breads FPH characterized by lower hardness, had higher hardness. All enriched (except those FGS) more elastic easier chew.