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Retention of Antioxidants from Dried Carrot Pomace in Wheat Bread

The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was acceptable in terms of technological parameters but exhibited strong carrot flavor and orange color. The incorporation of antioxidants from carrot pomace allowed us to increase the antioxidant potential of wheat bread (32% for DPPH and ABTS assays, 3 times for FRAP and 4 times for FOMO). The extent of the changes in contents of individual groups of antioxidants was not always proportional to the applied addition level (increase in polyphenols was almost eight times, flavonoids—nine times, phenolic acids—two times and flavonols—eight times, compared to the control). The study revealed that the antioxidant properties of the pomace are largely preserved during baking, and therefore such a product could be used for the production of breadcrumbs for coating and admixing purposes.