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Some hydrocolloids have been used to improve the quality of dough and bread. Tomato pomace is a good and cheap source of hydrocolloids and lysine (the limiting amino acid in cereals); hence, it has the potential to be used in bread making. In this study, tomato pomace powder was added to flat bread (Barbari bread) recipe at five levels of 0, 1, 3, 5 and 7% (w/w flour basis). Consequently, the following changes were observed: increase in dough water absorption, reduction in dough arrival, development and stability times and increase in dough softening after 5 and 12 min. The breads had higher moisture content, softer texture and delayed staling when stored for 24–96 h at 25C. However, when tomato pomace powder was used >5%, the color and taste of bread were affected adversely. Such effects were improved when tomato pomace powder was bleached with H2O2. PRACTICAL APPLICATIONS This research would have potential applications to the bakery industry in order to improve the quality of bread and to delay staling. It also introduces new application for tomato pomace, as a by‐product of tomato paste and juice factories to be used as a bread improver and an anti‐staling agent.

The present study focused on producing and characterizing a type of biosurfactant (BS) derived from lactic acid bacteria (LAB) and its potential applications in pharmaceutical and food industries due to the preference of employing nonpathogenic organisms in bioprocesses. To this aim, several screening approaches were applied to identify an efficient BS-producing strain from a set of LAB, and Pediococcus dextrinicus SHU1593 was selected as the most operative one. The BS produced by P. dextrinicus was isolated and structurally characterized as a lipoprotein with an approximately equal ratio of lipids (~52% (w/w)) and proteins (47% (w/w)). It reduced the surface tension (ST) of phosphate-buffered saline (PBS) from 72.80 ± 0.10 to 39.01 ± 0.32 mN/m. The results also indicated the potential of developing low-cost strategies aimed at the production of efficient LAB-derived BSs which are structurally and quantitatively similar to the ones obtained from conventional media. Finally, given the physical and functional characterization (i.e. critical micelle concentration (CMC), emulsification index (%E 24 ), stability, as well as antimicrobial and anti-adhesive activities) of the BS produced in the present study, it can be introduced as a promising candidate to be employed in plenty of areas in pharmaceutical and food industries.