Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.

[ 52 ] in their study of grape pomace peels and amaranth flours on the color of bread found that the L* values of crumbs and crusts significantly decreased with the addition of grape pomace peels and amaranth flours significantly decreased with the addition of grape pomace peels and amaranth flours, while the a* values of bread crusts showed an increasing trend, which is consistent with the findings of this paper. 3.10.

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