In the present study, dietary fibre rich powders obtained from two apple cultivars (Gala, Golden Delicious) were analysed for their chemical composition and functional properties. Apple powders contained more than 50 mass % of total dietary fibre and showed high values of hydration properties such as water holding (11.73–18.34 g g−1), water retention (11.31–11.68 g g−1) and swelling capacity (7.19–8.03 cm3 g−1). Incorporation of apple pomace powders (5 mass %, 10 mass %, and 15 mass %) to wheat dough resulted in a significant increase of water absorption (58.60–71.80 mass %), dough development time (from 3.43 min to 5.53 min) and dough stability (from 9.40 min to 10.90 min). The results also indicate that an addition of higher amounts (10 mass % and 15 mass %) of apple pomace powders negatively affects the volume, thickness, width, and spread ratio of biscuits and reduces their overall acceptance. Sensory analysis also showed that no significant differences between the control biscuits and biscuits containing 5 mass % of apple pomace powder from cultivar Gala were found.

The potential of legume flours (lentil and bean) in bakery applications was investigated. The study indicated that legume flours were characterised by high protein (27.30–27.35 mass %) and total dietary fibre (14.91–21.52 mass %), relatively high water holding capacity (4.71–5.42 g g−1), and good emulsifying properties (emulsifying capacity: 32.73–46.96 cm3 per 100 cm3 and emulsion stability: 60.52–90.90 cm3 per 100 cm3). Fine wheat flour was partially substituted with 10 mass %, 20 mass %, and 30 mass % levels of lentil and bean flours in order to study their farinographic characteristics and baking behaviour. The addition of legume flours increased water absorption capacity (from 58.50 mass % to 74.90 mass %) and dough development time (from 3.50 min to 5.50 min), whereas dough stability was reduced (from 6.67 min to 2.30 min). The presence of legume flours in dough negatively affected the physical parameters of baked rolls and resulted in the reduction in volume, specific volume, and cambering. Sensory evaluation showed that the most acceptable baked rolls were obtained when the wheat-legume blend flour containing 10 mass % of legume flour was applied. Higher levels of legume flours in the products adversely affected the shape, crust colour, crumb elasticity, and hardness of the final products.

We investigated the suitability of rice flour for fermented beverage production using various strains of lactic acid bacteria. Fermentation led to a decrease in pH from 5.04–5.17 to 3.74–4.35. At the same time, total acidity increased (1.28–2.59 g/l) due to lactic acid (0.59–2.76 g/l) and acetic acid (0.11–0.30 g/l) production. Fermentation of rice beverages also caused a gradual decrease in glucose and fructose concentration. Lactic acid bacteria proliferated in the first phases of fermentation, and cell counts reached a maximum after 12 h. The highest growth rate (v_LAB = 0.44 Log₁₀ CFU/ml/h) was observed in a sample with the culture of Lactobacillus brevis CCM 1815. Viscosity of beverages decreased significantly after 24 h of fermentation. The highest values of sensory parameters were observed in a monoculture of Lactobacillus plantarum CCM 7039 and in a sample with a mixed culture of Lactobacillus plantarum CCM 7039 and Bifidobacterium longum CCM 4990.

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