Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution

In this study, grape pomace (GP), a by‐product consisting of grape skins and seeds rich in dietary fibres and polyphenols, was used in wafer sheets at different concentrations [5.00 (GP5), 10.0 (GP10), and 15.0 g 100 g−1 (GP15)] for the partial replacement of wheat flour (WF) and improve the functionality of wafer sheets. The GP inclusion at concentrations higher than 5.00 g 100 g−1 significantly affected the texture of sheets as well as the flow behaviour of batters, resulting in softer sheets and more viscous batters (P 0.05). After the addition of GP, the L* values decreased and the a* values increased, making the wafers darker (P