Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread

This paper examined the effect of adding the ground defatted apple seed cakes (DASC) to chemical characteristics, colour, antioxidant potential, the textural and sensory quality of wheat bread. Adding 5% and 20% DASC of three varieties of apples (Golden Delicious, Idared and Šumatovka) to the total amount of wheat flour significantly increased insoluble fibre and protein content in the tested bread samples, primarily in the bread sample supplemented with 20% DASC of Šumatovka (7.21% and 15.99%, respectively). The highest total polyphenol content and the best antioxidant potential was found in the samples supplemented with 20% DASC. In comparison, the best sensory characteristics and textural properties were found in the samples supplemented with 5% DASC. The bread samples supplemented with 20% Šumatovka had the highest content of insoluble fibre, proteins, total polyphenol content, antioxidant potential and the lowest change in freshness, while the bread samples supplemented with 5% Golden Delicious had the highest content of soluble fibre, brightness and chewiness. Finally, we obtained enriched bread with proteins and fibre, low energy value, high antioxidant potential, good texture and very acceptable sensory characteristics. The variety of apples and the share of DASC affected the tested characteristics. •Oil cake from cold-pressed apple seeds was added in an amount of up to 20% to wheat flour in order to enrich the bread.•Higher content of dietary fibers and proteins, low carbohydrate and calorie values were characteristics of enriched breads.•Enriched bread had higher total phenol content and better antioxidant capacity than its control.•Good freshness and very acceptable sensory properties were the characteristics of enriched bread.