Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and t...

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Bibliographic Details
Main Authors: Roberta Tolve, Barbara Simonato, Giada Rainero, Federico Bianchi, Corrado Rizzi, Mariasole Cervini, Gianluca Giuberti
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
bread fortification
grape pomace
agro-industrial by-products
antioxidant activity
phenolic compounds
sensory analysis
Online Access:https://www.mdpi.com/2304-8158/10/1/75

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https://www.mdpi.com/2304-8158/10/1/75

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