Apple pomace in gluten‐free formulations: effect on rheology and product quality

Summary The objective of the present work was to formulate a gluten‐free ( GF ) baked product based on a cassava starch, rice flour and egg white mixture and enriched with apple pomace with minimum processing as source of fibre. Effects of apple pomace and water amount on batters and product quality were analysed by response surface methodology ( RSM ). Dynamic moduli of batters, specific volume and crumb texture were highly dependent on both apple pomace and water. Higher levels of fibre rendered less cohesive and less resilient crumbs and diminished specific volumes. A suitable balance between amounts of apple pomace and water led to products with enough specific volume and sponginess. Up to 12.5 g apple pomace and water ranging from 115 to 150 g (each 100 g mixture), specific volumes were maintained higher than 2 cm 3 g −1 ; if apple pomace was increased up to 20 g, water amounts higher than 140 g were necessary to obtain similar results.