Influence of carrot pomace powder on the rheological characteristics of wheat flour dough and on wheat rolls quality

Abstract

Background. Vegetable by-products are considered as good sources of dietary fi bre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fi bre rich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing of fi ne wheat fl our with 1, 3, 5 and 10% of carrot pomace) on farinographic properties of wheat dough and qualitative and sensory characteristics of wheat rolls were also evaluated. Material and methods. Chemical analyses included determination of moisture, ash, fat, proteins and total dietary fi bre. Hydration properties such as water holding, water retention and swelling capacity were also determined. Rheological parameters of carrot pomace powder incorporated wheat doughs were determined by farinograph. Wheat rolls were evaluated for their qualitative (volume, cambering) and sensory characteristics. Results. Carrot pomace powder was found as good source of total dietary fi bre and showed high values of hydration properties. Incorporation of this by-product to wheat dough infl uences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of fi nal products (decreasing of loaf volume and cambering). From the sensory evaluation resulted that loaves incorporated with carrot pomace powder up to 3% were the most acceptable for assessors. Conclusions. Carrot pomace powder can be considered as suitable functional ingredient for wheat rolls. Enrichment wheat fl our with low concentrations of carrot pomace powder (1 and 3%) not only increases nutrition value of products but also did not have signifi cant impact on their quality and sensory acceptability.