Research on the Potential Use of Grape Seed Flour in the Bakery Industry
Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, mine...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/11/1589 |
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| author | Oana Bianca Oprea Mona Elena Popa Livia Apostol Liviu Gaceu |
| author_facet | Oana Bianca Oprea Mona Elena Popa Livia Apostol Liviu Gaceu |
| author_sort | Oana Bianca Oprea |
| collection | DOAJ |
| description | Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (<i>w</i>/<i>w</i>) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn. |
| first_indexed | 2024-03-10T01:19:11Z |
| format | Article |
| id | doaj.art-965d455eb7da406a9663c304aa95314e |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:19:11Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-965d455eb7da406a9663c304aa95314e2023-11-23T14:02:41ZengMDPI AGFoods2304-81582022-05-011111158910.3390/foods11111589Research on the Potential Use of Grape Seed Flour in the Bakery IndustryOana Bianca Oprea0Mona Elena Popa1Livia Apostol2Liviu Gaceu3Faculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brasov, RomaniaFaculty of Biotechnology, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, RomaniaNational Research & Development Institute for Food Bioresources—IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, RomaniaFaculty of Food and Tourism, Transilvania University of Brasov, 148 Castelului Street, 500014 Brasov, RomaniaGrape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (<i>w</i>/<i>w</i>) degree of replacement with GSF were prepared, analyzed, and compared with a control sample from 100% wheat flour. From a rheological point of view, the baking qualities deteriorate: the water absorption capacity (CH) decreases from 58.2% to 55.8%, the dough stability increases from 8.50 min to 9.83 min, the α slope varies from −0.066 Nm/min to −0.104 Nm/min, the β slope increases from 0.576 Nm/min to 0.630 Nm/min, and the γ slope varies from −0.100 Nm/min to −0.198 Nm/min. The sensory analyses performed by the panel of evaluators enclosed the sensorial characteristics of the samples with 3% and 5% GSF between the two control samples made from flour types 480 and 1250. The conclusions show that the sample containing 7% and 9% are unsatisfactory from rheological and sensorial points of view and the samples with 3% and 5% can be considered a fiber source and a Cu source, respectively, and are rich in Zn.https://www.mdpi.com/2304-8158/11/11/1589grape seedbreadrheologyfunctional foodnutritional properties |
| spellingShingle | Oana Bianca Oprea Mona Elena Popa Livia Apostol Liviu Gaceu Research on the Potential Use of Grape Seed Flour in the Bakery Industry Foods grape seed bread rheology functional food nutritional properties |
| title | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
| title_full | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
| title_fullStr | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
| title_full_unstemmed | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
| title_short | Research on the Potential Use of Grape Seed Flour in the Bakery Industry |
| title_sort | research on the potential use of grape seed flour in the bakery industry |
| topic | grape seed bread rheology functional food nutritional properties |
| url | https://www.mdpi.com/2304-8158/11/11/1589 |
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