Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

<div>The effect of olive pomace fiber (ODF) on differential scanning calorimetry curves of various Barbari samples for investigating starch gelatinization of hydrated wheat flour-ODF fiber blend. <span class="nowrap"><svg height="12.2715pt" id="M30" style="vertical-align:-3.30938pt" version="1.1" viewbox="-0.0498162 -8.96212 18.6702 12.2715" width="18.6702pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path d="M614 175C564 76 510 21 408 21C256 21 146 149 146 336C146 488 235 629 402 629C510 629 570 586 597 480L626 488C620 541 614 582 606 638C578 643 510 665 429 665C206 665 44 527 44 316C44 157 153 -15 402 -15C474 -15 558 5 586 11C604 45 629 119 643 165L614 175Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,13.364,3.132)"><path d="M257 449C165 449 37 374 37 209C37 98 119 -12 256 -12C355 -12 473 65 473 226C473 349 381 449 257 449ZM244 416C333 416 380 320 380 204C380 67 329 21 267 21C184 21 130 115 130 241C130 354 184 416 244 416Z"></path></g></svg>:</span> control sample; <span class="nowrap"><svg height="12.4725pt" id="M31" style="vertical-align:-3.51038pt" version="1.1" viewbox="-0.0498162 -8.96212 19.4284 12.4725" width="19.4284pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path d="M158 548H390L417 615L410 623H122L83 318C105 326 143 337 185 337C296 337 350 275 350 188C350 116 308 42 225 42C164 42 122 74 100 93C90 101 82 99 72 92C60 82 51 68 50 59C48 46 52 38 66 24C82 9 125 -12 172 -12C225 -11 292 15 346 59C408 108 437 166 437 226C437 309 371 397 242 397C214 397 170 382 133 369L158 548Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><path d="M611 626L575 651L170 -9L204 -35L611 626ZM200 635C93 635 50 532 50 449C50 365 94 264 199 264C306 264 349 365 349 450C349 534 304 635 200 635ZM199 601C264 601 273 501 273 450S264 298 200 298C139 298 126 398 126 450S139 601 199 601ZM590 359C485 359 440 256 440 173C440 89 485 -12 589 -12C694 -12 738 89 738 173C738 256 694 359 590 359ZM589 325C653 325 662 225 662 173C662 124 653 22 590 22C529 22 516 122 516 174C516 227 529 325 589 325Z"></path></g></svg>:</span> wheat flour replacement with 5% ODF; <span class="nowrap"><svg height="12.4725pt" id="M32" style="vertical-align:-3.51038pt" version="1.1" viewbox="-0.0498162 -8.96212 23.8767 12.4725" width="23.8767pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path d="M389 0V32C297 38 291 46 291 118V635C234 613 175 595 109 583V556L161 554C203 552 207 547 207 497V118C207 46 201 38 110 32V0H389Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><path d="M245 635C92 635 37 457 37 312C37 149 91 -12 244 -12C395 -12 449 166 449 312C449 469 395 635 245 635ZM243 598C332 598 358 454 358 312C358 173 334 26 245 26C158 26 128 174 128 313S152 598 243 598Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,16.039,3.132)"><path d="M611 626L575 651L170 -9L204 -35L611 626ZM200 635C93 635 50 532 50 449C50 365 94 264 199 264C306 264 349 365 349 450C349 534 304 635 200 635ZM199 601C264 601 273 501 273 450S264 298 200 298C139 298 126 398 126 450S139 601 199 601ZM590 359C485 359 440 256 440 173C440 89 485 -12 589 -12C694 -12 738 89 738 173C738 256 694 359 590 359ZM589 325C653 325 662 225 662 173C662 124 653 22 590 22C529 22 516 122 516 174C516 227 529 325 589 325Z"></path></g></svg>:</span> wheat flour replacement with 10% ODF; <span class="nowrap"><svg height="12.4725pt" id="M33" style="vertical-align:-3.51038pt" version="1.1" viewbox="-0.0498162 -8.96212 23.8767 12.4725" width="23.8767pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,0,0)"><path d="M620 675H597C578 656 570 650 541 650H144C112 650 104 653 94 675H72C59 618 42 552 23 493L53 491C71 534 88 564 105 585C124 608 144 615 238 615H290L197 121C182 40 174 34 88 28L82 0H361L367 28C275 34 266 38 281 121L374 615H441C522 615 543 608 553 583C562 560 566 531 565 493L597 494C603 551 612 629 620 675Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,7.176,3.132)"><path d="M389 0V32C297 38 291 46 291 118V635C234 613 175 595 109 583V556L161 554C203 552 207 547 207 497V118C207 46 201 38 110 32V0H389Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,11.608,3.132)"><path d="M158 548H390L417 615L410 623H122L83 318C105 326 143 337 185 337C296 337 350 275 350 188C350 116 308 42 225 42C164 42 122 74 100 93C90 101 82 99 72 92C60 82 51 68 50 59C48 46 52 38 66 24C82 9 125 -12 172 -12C225 -11 292 15 346 59C408 108 437 166 437 226C437 309 371 397 242 397C214 397 170 382 133 369L158 548Z"></path></g><g transform="matrix(.0091,0,0,-0.0091,16.04,3.132)"><path d="M611 626L575 651L170 -9L204 -35L611 626ZM200 635C93 635 50 532 50 449C50 365 94 264 199 264C306 264 349 365 349 450C349 534 304 635 200 635ZM199 601C264 601 273 501 273 450S264 298 200 298C139 298 126 398 126 450S139 601 199 601ZM590 359C485 359 440 256 440 173C440 89 485 -12 589 -12C694 -12 738 89 738 173C738 256 694 359 590 359ZM589 325C653 325 662 225 662 173C662 124 653 22 590 22C529 22 516 122 516 174C516 227 529 325 589 325Z"></path></g></svg>:</span> wheat flour replacement with 15% ODF.</div>

Journal of Food Processing and Preservation

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Figure 2

Figure 2: Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality 