Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Figure 2

Changes in selected texture parameters of gluten-free bread within 3 days of storage: K control bread, SBK 0/80, and SBK 0/120, starch bread with 10% rice extrudate processed at 80 and 120°C, respectively; SB10/80, SB10/120, starch bread with 10% rice extrudate containing 10% fruit pomace, processed at 80 and 120°C, respectively; SB20/80, SB20/120, starch bread with 10% rice extrudate containing 20% fruit pomace, processed at 80 and 120°C, respectively (values signed with the same letters do not differ significantly at 0.05 level of confidence). Presented data are mean value of 4 replicates.