EFFECT OF APPLE POMACE INCORPORATION ON RHEOLOGICAL CHARACTERISTICS OF WHEAT FLOUR

Figures & data

Wheat Flour (kg)	Pomace (kg)
98	2
95	5
92	8
89	11

Table 1. Effect of Level and Particle Size of Pomace on Farinographic Characteristics of Wheat Flour-Pomace Blend

Particle Size (Mesh No.)	Pomace Level (%)	Water Absorption (ml)	Arrival Time (min)	Dough Dev. Time (min)	Mixing Tolerance Index (BU)	Dough Stability (min)	Softness (BU)
Control	0	59.1	1.5	1.9	67.5	3.7	80.0
30	2	61.5	1.3	2.1	62.5	3.8	77.5
	5	65.7	1.4	3.0	77.5	3.8	112.5
	8	67.2	1.7	3.8	88.0	3.8	115.0
	11	69.4	2.3	3.9	85.0	2.8	135.0
50	2	61.5	1.2	2.1	75.0	3.1	95.0
	5	63.8	1.4	2.5	70.0	4.2	110.0
	8	66.9	1.5	3.3	92.0	3.9	125.0
	11	68.2	2.1	3.8	92.5	2.8	130.0
60	2	63.4	1.3	2.1	77.5	3.3	87.5
	5	64.0	1.2	2.3	70.0	4.1	100.0
	8	67.9	1.5	3.5	92.5	3.6	132.5
	11	70.2	2.1	3.8	97.5	3.0	137.5
CD (Particle size)		0.16	0.06	0.07	5.93	0.17	3.67
CD (Level)		0.20	0.07	0.09	7.66	0.22	4.73
CD (Interaction)		0.36	0.13	0.17	13.28	0.38	8.20

All values are the average of two observations.

Figure 1. Farinograms of flour-pomace blends.

Table 2. Effect of Particle Size and Level of Pomace on Amylographic Characteristics of Wheat Flour-Pomace blends

Particle Size (Mesh No.)	Pomace Level (%)	Gelatinization Temperature (°C)	Peak Viscosity (BU)	Peak Viscosity Temp. (°C)	Viscosity at 95°C (BU)
Control		7.5	570	87.5	405
30	2	59.0	505	87.5	380
	5	59.7	510	87.5	380
	8	59.7	585	86.7	440
	11	59.7	640	87.5	500
50	2	59.7	495	86.7	350
	5	59.7	495	86.7	350
	8	58.2	575	86.7	420
	11	59.7	645	87.8	495
60	2	59.0	530	86.7	380
	5	59.0	480	86.7	350
	8	59.0	600	87.5	440
	11	59.7	695	87.5	540

Figure 2. Amylograms of flour-pomace blends.