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

IF 5.8 4区工程技术 Q1 MECHANICS

Applied Rheology Pub Date : 2020-01-01 DOI:10.1515/arh-2020-0112

V. Valková, H. Ďúranová, J. Štefániková, M. Miškeje, M. Tokár, Lucia Gabríny, P. Kowalczewski, M. Kačániová

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引用次数: 9

Abstract

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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葡萄籽微粉小麦面包对面团流变学和面包特性的影响

摘要当前的研究旨在通过用纳米颗粒（10µm）代替不同水平（1%、2%、5%和8%）的葡萄籽微粉（GSMP）的小麦粉来增强白面包的功能。在测试的面包中，研究了由评估人员小组评估的GSMP的化学成分、体积和感官属性以及电子鼻（电子鼻）和电子眼（电子眼）。研究发现，GSMP含有大量的黄酮类化合物，包括儿茶素、表儿茶素、没食子酸和矿物质，尤其是Ca、K和Mg。流变学分析数据表明，在小麦粉中添加GSMP（主要在5%和8%的水平）对面团有积极影响，表现为面团稳定性的提高。与对照面包相比，实验面包（浓度高于1%）的体积明显下降（P<0.0001）。感官评分显示，消费者小组成员认为添加1%GSMP的面包是最可接受的，所有质量属性得分最高，电子鼻和电子眼的数据也证实了这一点。我们的研究结果首次表明，添加1%的GSMP似乎是一种很有前途的功能成分，可以改善面包的质量和感官特性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Applied Rheology 物理-力学

CiteScore

3.00

自引率

5.60%

发文量

审稿时长

>12 weeks

期刊介绍： Applied Rheology is a peer-reviewed, open access, electronic journal devoted to the publication in the field of applied rheology. The journal provides the readers with free, instant, and permanent access to all content worldwide; and the authors with extensive promotion of published articles, long-time preservation, language-correction services, no space constraints and immediate publication.