The Influence of Tomato and Pepper Processing Waste on Bread Quality (original) (raw)

Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) on dough characteristics and bread quality, with concentrations of TP and PB ranging from 3% to 12% based on flour weight. The addition of TP and PB influenced the farinograph characteristics, increasing water absorption, dough development, and softening while reducing stability time. However, the changes in bread quality, including baking yield, loss, volume, and crumb porosity, were not significant. The texture properties, such as hardness, chewiness, and cohesiveness of the crumb, showed no significant changes within the supplemented levels up to 9%. Additionally, the TP and PB had a significant impact on the color of the bread crumb, increasing redness and yellowness, particularly with PB. Fortification with TP and PB up to 9% resulte...