The Influence of Tomato and Pepper Processing Waste on Bread Quality

Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout production process. This study investigated impact incorporating vegetable processing from tomatoes (TP) and bell peppers (PB) on dough characteristics bread quality, with concentrations TP PB ranging 3% 12% based flour weight. The addition influenced farinograph characteristics, increasing water absorption, development, softening while reducing stability time. However, changes in including baking yield, loss, volume, crumb porosity, were not significant. texture properties, such as hardness, chewiness, cohesiveness crumb, showed no within supplemented levels up 9%. Additionally, had color redness yellowness, particularly PB. Fortification 9% resulted comparable 100% wheat bread. changed nutrient content, dietary fiber, without significantly altering caloric value semi-consumer sensory evaluation indicated decrease aroma taste when exceeded 9%, similar effect was In conclusion, at supplementation can enhance nutritional profile maintain its quality.