Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality.

Abstract

Apple pomace treated by steam explosion (SE-AP) was mixed with wheat flour, the wheat dough characteristics and biscuit quality are deserved to investigate. In this paper, the characteristics of wheat dough blended with SE-AP, including sedimentation values, pasting properties, and farinographic features were measured; the textural properties and sensory evaluation of the blended biscuits were analyzed. The results showed that the sedimentation values of wheat dough gradually decreased when SE-AP was less than 10%, which was almost no influence on the biscuit quality. The more SE-AP was added, the less values of peak viscosity, trough viscosity and final viscosity, which was disadvantage to the processing quality of wheat flour; however, the values of breakdown and setback increased with the addition of SE-AP, which improved the processing quality. Dough development time, stability time, and farinograph quality number decreased with the addition of SE-AP, which was unfavourable to the quality of wheat flour. When the addition of SE-AP was less than 10%, the hardness of biscuits decreased, springiness and resilience increased, and the chewability improved. According to the texture properties and organoleptic evaluation, the sensor score of the biscuits made from weak-gluten wheat with 10% (m/m) SE-AP added was the highest.