Open access
Sep 2026
Blackcurrant Pomace as a Sustainable Ingredient in Shortbread Cookies: Its Impact on Dough and Final Product Quality
The aim of this study was to evaluate the feasibility of utilizing blackcurrant pomace in the production of shortbread cookies. Wheat flour was partially replaced with ground pomace at levels of 15, 30, 45, 60, 75, and 90%. Selected properties of the raw dough (hardness and color) and the finished product (geometric di...
Anna Żbikowska, Maciej Brzeski, M. Kowalska et al.
· Applied Sciences · 0 citations