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