Apple flour
Apple flour is flour made from the milling of apple pomace, a mix of about 54% pulp, 34% peels, 7% seeds, 4% seed cores, and 2% stems remaining after apples have been squeezed and crushed for their juice.[1] It is also called "apple pomace flour", which contains higher amounts of dietary fiber than refined white flour.[2]
See also
[edit]References
[edit]- ^ "Apple flour". qz.com. 18 November 2019. Retrieved 2020-02-14.
- ^ Usman, Muhammad; Ahmed, Shabbir; Mehmood, Arshad; Bilal, Muhammad; Patil, Prasanna Jagannath; Akram, Kashif; Farooq, Umar (2020). "Effect of apple pomace on nutrition, rheology of dough and cookies quality". Journal of Food Science and Technology. 57 (9): 3244–3251. doi:10.1007/s13197-020-04355-z. ISSN 0022-1155. PMC 7374668. PMID 32728272.
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