Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins

The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development and the circular economy. In this research, the quality of dough and final products was analyzed by rep...

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Bibliographic Details
Main Authors: Anna Zbikowska, Piotr Lukasiak, Małgorzata Kowalska, Aleksandra Lukasiak, Mariola Kozłowska, Katarzyna Marciniak-Lukasiak
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Applied Sciences
Subjects:
bakery products
fruit pomace
gluten-free products
texture
sensory quality
Online Access:https://www.mdpi.com/2076-3417/14/21/9675
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