Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace

Mediterranean countries are known for their high-quality olives and the production and
consumption of olive oil. Olive pomace (OP), the major by-product of olive oil extraction, is receiving
attention for its potential as a functional compound in food products, reflecting its physiology and health-promoting attributes. This study assessed the physico-chemical characteristics of OP
obtained from two Sardinian olive cultivars, Bosana and Semidana, and the effect of OP incorporation
on the baking performance of wheat dough. We assessed the rheological parameters, pasting
profile, and fermentation of doughs obtained through the partial substitution of wheat flour with
OP at 0 (control), 1, 2, 3, and 5%. OP inclusion resulted in significant differences in the studied
parameters compared with control samples. Positive effects included a decrease in development
time, improved dough stability and storage, and superior loss modulus and gas retention capacity.
Negative effects comprised an increase in dough resistance and a decrease in dough development
height, gas production, gas retention, pasting profile, stickiness, and elasticity. These differences in
the OP dough were due to the interactions between polyphenols and fibre with water and the starch–
gluten matrix. This study found improvements in dough characteristics following the substitution of
wheat flour with low percentages of OP, especially Semidana at 1%. Although higher percentages of
OP would be associated with greater nutritional and health benefits, they resulted in a degradation
of the dough’s attributes, producing a gluten-free-like matrix in the final product.