The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

CyTA - Journal of Food

Grevtseva Nataliya¹  Bo Li²  Wenjuan Lou³ 

[1] Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukrain;Department of Bakery, Confectionary, Pasta and Food Concentrates Technology, Kharkov State University of Food Technology and Trade, Kharkov, Ukrain;School of Food Science, Henan Institute of Science and Technology, Xinxiang, Chin;School of Food Science, Henan Institute of Science and Technology, Xinxiang, Chin;Department of Milk and Meat Technology, Sumy National Agrarian University, Sumy, Ukrain;

关键词: Wheat dough;    grape seed powder;    grape skin powder;    grape pomace powder;    rheological and microstructural properties;    masa de trigo;    polvo de semilla de uva;    polvo de piel de uva;    polvo de orujo de uva;    propiedades reológicas y microestructurales;   

DOI  :  10.1080/19476337.2021.1981458

来源: Taylor & Francis

【 摘 要 】

Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0– 20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended.

【 授权许可】

CC BY