U specijalističkom radu cilj je bio ispitati utjecaj zamjene pšeničnog brašna različitim udjelima suhog jabučnog tropa kao izvora vlakana u kruhu metodom probnog pečenja. Utjecaj jabučnog tropa na svojstva i promjenu boje kruha tijekom pečenja pratila se u različitim vremenskim razdobljima tijekom pečenja. Određivao se specifični volumen laserskim skenerom uređaja Volscan Profiler, boja površine korice te boja sredine kruha uređajem Minolta Chroma Meter CR-300, potom je provedena analiza teksture uređajem TA.XT Plus. U gotovom proizvodu pratio se udio i aktivitet vode u sredini i korici kruha te se provelo senzorsko ocjenjivanje kako bi se utvrdio optimalni udio jabučnog tropa u kruhu. Rezultati su pokazali da se povećanjem udjela jabučnog tropa u kruhu povećava čvrstoća i otpor žvakanju, te udio i aktivitet vode, dok se smanjuje kohezivnost, elastičnost i specifični volumen. Najveću ukupnu promjenu boje imao je uzorak s 15 % jabučnog tropa, a senzorska ocjena je pokazala kako je najprihvatljiviji standardni uzorak od pšeničnog brašna.

The aim of this research was to investigate the influence of replacement wheat flour with different proportions of dried apple pomace as a source of fiber in bread test baking methods. The influence of apple pomace on the properties and color change of bread during baking was determined in different periods of time. Volume of bread is determined by laser scaner Volscan Profiler, color crust and color in the middle of bread was determined by Minolta Chroma Meter CR-300 and texture is determined by TA.XT Plus. Water activity in the middle bread, in the crust of bread and sensory evalution is determined in final product to define the optimal proportion of apple pomace in bread. The results have shown that increasing proportion of apple pomace in bread, hardness, chewiness, content and water activity is increased, while cohesiveness, resilience and specific volume is reduced. The biggest color change was in the sample with 15 % of apple pomace, and sensory evaluation showed that standard sample was the most acceptable.