Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds...

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Bibliographic Details
Main Authors: Tong Jiang, Hong Wang, Peihua Xu, Yifan Yao, Yilong Ma, Zhaojun Wei, Xiangli Niu, Yafang Shang, Dong Zhao
Format: Article
Language:English
Published: Elsevier 2023-01-01
Series:Current Research in Food Science
Subjects:
Bread
Gluten
Grape seed proanthocyanidin
Antioxidative activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927123001272

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