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

• 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

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.