Performance of Apple Pomace for Gluten-Free Bread Manufacture: Effect on Physicochemical Characteristics and Nutritional Value

Apple pomace has been proposed as a quality enhancer for gluten-free bread, but its composition and physicochemical features differ significantly depending on the apple cultivar. The objective of this article was to characterize powder (APP) from certain varieties Basque Country study feasibility adding it focusing nutritional aspects. APP obtained by washing, drying grinding, added at 0, 5, 6 8%, together with other ingredients, such flours, corn starch whey protein. had reddish-grey coloration (L* 56.49 ± 1.39, a* 11.07 0.47, b* 27.69 1.76), pH 4.19 0.15 Aw 0.235 0.084. Pomace used successfully in higher amounts than experiences reported before. Key parameters specific volume (?2.5 cm3/g) cohesiveness or resilience values (0.538 0.378, respectively) suggested good acceptability breads 8% APP. Additionally, were source antioxidant potential (437.66 38.95 µM DPPHeq/g APP), fiber (80.13 6.07 g/100 g) micronutrients Cu, Mg, Mn Fe. In conclusion, local are raw material bread manufacture, which offers solution environmental pollution may contribute boosting circular economy.