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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties

Authors
  • Valková, Veronika1
  • Ďúranová, Hana2
  • Štefániková, Jana2
  • Miškeje, Michal2
  • Tokár, Marián
  • Gabríny, Lucia2
  • Kowalczewski, Przemysław Łukasz3
  • Kačániová, Miroslava4
  • 1 Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Tr. A. Hlinku 2, 94976 , (Slovakia)
  • 2 Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 , (Slovakia)
  • 3 Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 , (Poland)
  • 4 University of Rzeszow, Tr. A. Hlinku 2, 94976, 4 Zelwerowicza St., 35-601 , (Poland)
Type
Published Article
Journal
Applied Rheology
Publisher
De Gruyter Open
Publication Date
Dec 31, 2020
Volume
30
Issue
1
Pages
138–150
Identifiers
DOI: 10.1515/arh-2020-0112
Source
De Gruyter
Keywords
License
Green

Abstract

The current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

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