LAUSR

The current study is aimed at fortifying Barbari bread with different levels ( $T_{\text{Co}}$ : 0, $T_{5\%}$ : 5%, $T_{10\%}$ : 10%, and $T_{15\%}$ : 15) of olive pomace dietary fiber (ODF) and investigating the quality properties of enriched bread. The fiber of the defatted olive pomace powder was extracted by an enzymatic process as a green extraction method (α-amylase, protease, amyloglucosidase, and cellulase; incubation time: 4.5 h, 40°C). The effect of ODF addition on the thermal (based on differential scanning calorimetry (DSC)), rheological, physical, textural, and sensory properties of samples was investigated. The DSC curves of samples were a broad endothermic transition peak ( $T_{\text{onset}}~43$  °C and $T_{\text{peak}}=123.58-125.74$  °C). By increasing the ODF level, the water absorption rate of the dough increased while softening degree reduced. There was a negative significant correlation between baking loss and crumb moisture ( $R>-0.94$ ) and aw ( $R=-0.769$ ). By increasing ODF, sample porosity and specific volume decreased. There was a significant difference between hardness and springiness of $T_{15\%}$ and $T_{\text{Co}}$ . Replacement of wheat flour with 10% ODF had no significant effect on the sensory parameters of Barbari bread.