Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Sorbus aucuparia L.) Pomace and Its Application in Bread

Novel ingredients from rowanberry pomace were developed for French-type bread applications via supercritical CO2 extraction and the enzymatic and ultrasound treatment of the defatted residue (DFR), which contained 6.367% of proteins, 8.36% of soluble, and 43.04% insoluble fiber. Proteolytic enzymes from Bacillus licheniformis and Aspergillus oryzae, and cellulolytic enzyme mixtures Viscozyme L and Celuclast, were used to increase the soluble fraction. Treating DFR with enzymes generated signific