EFFECT OF TOMATO POMACE POWDER ON THE PHYSICOCHEMICAL PROPERTIES OF FLAT BREAD (BARBARI BREAD)

Abstract

ABSTRACT Some hydrocolloids have been used to improve the quality of dough and bread. Tomato pomace is a good and cheap source of hydrocolloids and lysine (the limiting amino acid in cereals); hence, it has the potential to be used in bread making. In this study, tomato pomace powder was added to flat bread (Barbari bread) recipe at five levels of 0, 1, 3, 5 and 7% (w/w flour basis). Consequently, the following changes were observed: increase in dough water absorption, reduction in dough arrival, development and stability times and increase in dough softening after 5 and 12 min. The breads had higher moisture content, softer texture and delayed staling when stored for 24–96 h at 25C. However, when tomato pomace powder was used >5%, the color and taste of bread were affected adversely. Such effects were improved when tomato pomace powder was bleached with H2O2. PRACTICAL APPLICATIONS This research would have potential applications to the bakery industry in order to improve the quality of bread and to delay staling. It also introduces new application for tomato pomace, as a by-product of tomato paste and juice factories to be used as a bread improver and an anti-staling agent.