Production of pastry and yeast dough products with fruit pomace

The focus of the project is the development of technologies for the production of fiber-rich pastry and yeast dough products. The fiber enrichment of the dough is here not carried out by the use of wholemeal flour, but on the use of dried and ground fruit pomace, priority apple pomace. Fiber-enriched foods can have many beneficial effects on human health. Biscuits and other long-life bakery products are particularly predestined for this purpose, as these products can thus replace flour and / or sugar, which also enables the development of products with completely new sensory profiles.

Project researchers and contact:

• Böhme, Rohm

Name

Dr.-Ing. Birgit Böhme

Product technologies: Confectionary

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