SummaryBerry pomace is a by-product of juice processing that, after drying and milling, may be used as an ingredient in cereal-based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten-free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.Keywords Baking, berries, biscuits, dough, rheology, sensory evaluation. IntroductionSustainability is a prominent topic in the food sector that can be addressed from both the consumers and the technologists' perspective. One prominent aim of the SUSFOOD research program of the European Union (www.susfood-db-era.net; see also AschemannWitzel et al., 2015;Raak et al., 2017) is to reduce food losses, that is edible material that is removed from the supply chain during production, postharvest and processing (FAO, 2011). As regards food processing, emphasis should therefore be placed on changing the state of residuals from by-products that are not further used for human nutrition to co-products that can be utilised in other foods. One of the processes where a significant fraction of the edible raw material (approx. 25%) does not end up in the target product is juice processing. Whereas the residuals from apple, citrus or grape processing have been addressed frequently (e.g. Shalini & Gupta, 2010;Kammerer et al., 2014), the interest in pomace from berry fruit processing has developed only recently (see the reviews from Struck et al., 2016b;Quiles et al., 2016). Blackcurrant is a prominent source that is most frequently used in the production of berry juice. The fruit juice industry in Germany produced 2361 million litres (www.aijn.org), and blackcurrant juice had a market share of 1.4% (www.statista.com). By giving the respective by-products a further use it is, apart from the sustainability issue, also possible to take significant advantage from their composition: a high dietary fibre, vitamin, and bioactive compounds content.Baked products can be considered as...