Sensory and physic-chemical properties of wheat bread prepared with apple pomace

The influence of secondary apple raw materials (frozen pomace) on organoleptic and physicochemical indicators the quality wheat bread has been studied. traditional recipe was taken as a basis. In this for sample No. 1, part premium flour replaced with 25% rice 10% frozen pomace. 2, 12.5% fresh For assessment, five-point scale assessing developed, in which maximum number points up to5 assigned to each indicator. According results study developed samples using point scale, it found that they exceeded control sample. best pomace10% amount 12.5%. terms physical chemical indicators, enriched meet regulatory requirements.