Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Results illustrated longer proofing times (p < 0.05) and lower orange pomace levels (OP) (p < 0.001) produced a bread with a greater specific volume. OP had the most significant (p < 0.0001) effect on hardness at 2 h and 24 h post-baking. The optimised formulation was calculated to contain 5.5% OP, 94.6% water and a proofing time of 49 min. Total fibre content of the control bread (2.1%) was successfully increased to 3.9% in the OP containing bread. Substituting gluten-free flours with orange pomace flour can help improve the total dietary intake of a coeliac while not negating on the quality properties of the bread.