Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

Iuga, Mădălina; Mironeasa, Silvia

doi:10.24263/2304-974x-2019-8-4-11

Cited by 6 publications

(4 citation statements)

References 33 publications

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“…The simultaneous effect of these two factors on the responses was investigated through the response surface methodology (RSM) in conjunction with the desirability function approach. RSM is a powerful technique mainly used in the design and innovation of bakery products, and to find the optimum level of formulation factors [34,40] or the optimal processing conditions [41]. 1) was proposed for all responses.…”

Section: Factorial Design and Statisticsmentioning

confidence: 99%

“…Response surface methodology (RSM) is recognized as a useful statistical tool that provides more information for a few numbers of experiments that require assessing the factors that influence the process and their interaction that implies mathematical models and needs small time resources [33]. In order to optimize the various composite flour formulation, multiple-response optimization, in conjunction with the desirability function, has been successfully applied [34,35].…”

Section: Introductionmentioning

confidence: 99%

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Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

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Supplementation of refined wheat flour with buckwheat flour requires a good understanding of the impact of milling fractions, their functionality, and addition level on bread quality. The chemical and functional characteristics of different particle fractions (large, medium, and small) of buckwheat flour on dough Mixolab rheological properties to predict bread quality were investigated. Moisture content, proteins, ash, lipids, and carbohydrates varied irregularly depending on the particle size. The medium particle fraction is the richest in protein, lipid and ash, which are positively correlated with its water and swelling properties and negatively correlated with its volumetric density. The alpha-amylase activity increased with the particle size increase in composite flour. The Mixolab data revealed that the decrease of particle size increased water absorption, dough viscosity during the starch gelatinization and retrogradation stage, while the addition level increased the dough development time and gel stability, and decreased the rate of protein weakening. Following the optimization process and the desirability function approach, it was established that the most appropriate rheological properties are provided by buckwheat flour addition level of 10.75% for medium particle fraction. These results can be helpful for bakery producers to diversify baked products with the desired particle fraction with optimal technological and nutritional properties along with beneficial effects to consumers.

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Section: Factorial Design and Statisticsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Coțovanu

Mironeasa

2021

Applied Sciences

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“…The dynamic dough rheological properties were obtained with a HAAKE MARS 40 device (Termo-HAAKE, Karlsruhe, Germany) with a 2 mm gap and parallel plate geometry of 40 mm diameter, according to previous works [14,35,36]. The dough samples were placed between rheometer plates and analyzed for the storage modulus (G ), loss modulus (G"), and loss tangent (tan δ) at a frequency of 1 Hz.…”

Section: Dynamic Dough Rheological Propertiesmentioning

confidence: 99%

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

et al. 2021

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Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers’ increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p < 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development.

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“…Mironeasa et al [ 4 ] studied the effect of grape seed flour (GSF) addition at the levels of 3, 5, and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. Iuga et al [ 47 ] investigated the influence of the addition of different amounts of grape seed flour (from 3 to 9%) and particle size changes (large, L > 500 μm; medium, 200 μm > M < 500 μm; and small fractions, S < 200 μm) on the physicochemical characteristics of grape seed–wheat composite flours and the dough’s rheological behavior. Sporin et al [ 48 ] used flour obtained from pomace of grape varieties ( Vitis vinifera ) Merlot (red) and Zelen (white), at 6%, 10%, and 15% substitution levels in wheat flour.…”

Section: Introductionmentioning

confidence: 99%

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Oprea

Popa

Apostol

et al. 2022

Foods

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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% (w/w) 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.

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Grape seeds effect on refined wheat flour dough rheology: optimal amount and particle size

Cited by 6 publications

References 33 publications

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Buckwheat Seeds: Impact of Milling Fractions and Addition Level on Wheat Bread Dough Rheology

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Research on the Potential Use of Grape Seed Flour in the Bakery Industry

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