date:Mar 15, 2013
s as scientists are also adding pomace to yeast breads.
Adding fiber-rich ingredients can change a dough's absorption qualities and stiffness, said OSU cereal chemist Andrew Ross. We're trying to find the right balance of pomace in dough while measuring the bread for its density, volume, color and taste. Commercial bakeries need this information before using pomace flour for large-scale production.
OSU has also made pomace into biodegradable boards, which can further be molded into containers,