Effect of apple pomace incorporation on rheological characteristics of wheat flour

Different levels of apple pomace with different particle size at each level were blended with wheat flour as a source of dietary fiber and the blends were evaluated for their rheological characteristics. Farinographic water a bsorption increased from 59.1 ml in control to 69.4, 68.2 and 70.2 ml in bl ends with 11 percent pomace of 30, 50 and 60 mesh, respectively. Wheat flou r took 1.9 min, for dough development and the corresponding values for blen ds containing 11 percent of 30, 50 and 60 mesh pomace were 3.9, 3.8 and 3.8 min., respectively. Mixing tolerance of the blends with 11 percent of 30, 50 and 60 mesh pomace increased to 85.0, 92.5. and 97.5 BU as against 67.5 BU in case of control (wheat flour). Dough stability increased slightly upt o 8 percent pomace level but decreased at higher levels of pomace. Gelatini zation temperature did not show any remarkable change with pomace incorpora tion upto 11 percent. Peak viscosity decreased when pomace level was increa sed from 0 (control) to 5 percent but thereafter it increased. Temperature at peak viscosity did not show much variation between the blends.