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

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

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 pane...

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Bibliographic Details
Main Authors: Valková Veronika, Ďúranová Hana, Štefániková Jana, Miškeje Michal, Tokár Marián, Gabríny Lucia, Kowalczewski Przemysław Łukasz, Kačániová Miroslava
Format: Article
Language:English
Published: De Gruyter 2020-12-01
Series:Applied Rheology
Subjects:
grape seeds
polyphenols
physical properties
rheological properties
sensory evaluation
Online Access:https://doi.org/10.1515/arh-2020-0112

Internet

https://doi.org/10.1515/arh-2020-0112

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