Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads

Figure 1

Digital images of slices of the investigated breads: (a) K control bread, (b) SBK 0/80, (c) SB10/80, (d) SB20/80, (e) SBK 0/120, (f) SB 10/120, and (g) SB 20/120. SBK 0/80, SBK 0/120, starch bread with 10% rice extrudate processed at 80 and 120°C, respectively; SB10/80, SB10/120, starch bread with 10% rice extrudate containing 10% fruit pomace, processed at 80 and 120°C, respectively; SB20/80, SB20/120, starch bread with 10% rice extrudate containing 20% fruit pomace, processed at 80 and 120°C, respectively.

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