# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 4 Head Quality
### Baking Properties
However, as the authors note, the lack of a negative impact of supplementation on baking loss, combined with no noticeable changes in the weight of the bread, provides a good recommendation for bakery practice. The influence of adding apple pomace on baking loss remains difficult to unequivocally determine. As reported by [PERSON] et al. [117], a 2% addition of apple pomace resulted in a significant increase in baking loss. The authors point out that as the amount of water needed for dough hydration increases with the amount of fiber added, greater water loss occurs during baking, leading to an increase in baking loss. Research conducted by [PERSON] al. [120], also indicates the potential influence of the particle size of apple pomace on oven and total baking loss. The introduction of pomace in its whole form proved to be more favorable in terms of loss reduction, with a decrease in oven loss of 6.4-8.7% for 10 and 15% inclusion of apple by-products compared to control bread. On the other hand, an increase in both oven and total baking loss was noted for higher (15%) supplementation of milled apple pomace. Moreover, both oven loss and total baking loss were generally higher in the case of bread with milled pomace compared to loaves with whole pomace. The lower values of both parameters for bread with whole pomace may be due to the fact that larger fiber particles can absorb more water than small fragments, and the absorbed water is less likely to migrate during the baking process. This is confirmed by the water holding capacity values (whole pomace: 5.12 g/g water, milled pomace: 3.38 g/g water) [120]. However, it should be noted that this conclusion differs from the conclusions drawn by [PERSON] et al. [117]. It is possible that these reverse results are due to the thermal processing of the raw material, which occurred in the study conducted by [PERSON] et al. [117]. However, it should be noted that this conclusion differs from the conclusions drawn by [PERSON] et al. [117]. It is possible that these contrasting results are due to the thermal processing of the raw material in the study conducted by [PERSON] et al. [117]. Comparing physical characteristics such as volume, porosity, moisture, and color of bread fortified with various ingredients, which is well-known and widely accepted by most consumers, allows us to infer the degree of modification and potential acceptance of the product in the future. As shown in the analyzed study, the introduction of high-fiber raw materials, such as fruit pomace or oil industry by-products, into the bread recipe has a significant impact on changes in the physical properties of the bread [Table 2]. This is attributed, among other factors, to alterations in the rheological properties of the dough, resulting in the development of a less extensible and more tenacious dough in fortified samples, ultimately leading to a reduction in the volume and specific volume of the bread [121; 122; 123]. [PERSON] et al. [123] reported a significant decrease in loaf volume for both red and white grape pomace. Bread with red grape pomace had a slightly smaller volume at the same level of addition as white grape pomace. In contrast, the study by [PERSON] and [PERSON] [121] indicates that the grape cultivar does not exhibit significant effects on both bread weight and loaf volume. Additionally, the results indicate that substituting 5% of wheat flour with grape pomace powder did not result in negative changes in these quality attributes. However, the bread with 10% GP exhibited a significantly lower loaf volume, accompanied by a slight decrease in weight, suggesting a denser crumb structure. [PERSON] et al. [45] showed that the addition of grape pomace up to 10% caused a slight, though statistically insignificant, decrease in loaf volume. However, at the 10% level, it had a significantly lower specific volume compared to the control bread. The reduction in volume may be influenced by various factors, with the most commonly associated with a deterioration in crumb porosity.