Abstract:
In this study, the effects of incorporating grape s
eed powder (GSP) on flour
physicochemical properties i.e. particle size, crud
e protein, fiber, wet gluten and gluten
quality (Zeleny test), and dough rheological proper
ties were investigated. Increasing
incorporation levels of GSP from 5 to 25% (w/w flou
r basis) led to an increase in the
amount of fat, total phenol, and total dietary fibe
r; whereas total protein, wet gluten, and
Zeleny values of the flour blends decreased. The re
sults of farinograph test indicated a
reduction in water absorption, stability, and farin
ograph quality number by increasing
the concentration of GSP in the flours. Addition of
GSP to wheat flour increased degree
of softening and mixing tolerance of dough, while a
rrival time was slightly affected.
Incorporation level below 10% (w/w) showed no negat
ive effect of grape seed on dough
rheological performance. There was a good potential
in increasing nutritional and health
value of bread by incorporating GSP, while keeping
attention on the negative effects of
the higher concentrations of GSP.
Keywords:
Farinograph, Omega-3 fatty acids, Rheology, Wheat f
lour, Zeleny values.
