Quality characteristics of wheat flour dough and bread containing grape pomace flour

• Published in: Food science and technology international Vol. 24; no. 3; p. 251
• Main Authors: Šporin, Monika, Avbelj, Martina, Kovač, Boris, Možina, Sonja Smole
• Format: Journal Article
• Language: English
• Published: United States 01.04.2018
• Subjects: Antioxidants - analysis; Bread - analysis; Bread - economics; Crops, Agricultural - chemistry; Crops, Agricultural - growth & development; Flour - analysis; Food Preferences; Food Quality; Food-Processing Industry - economics; Fruit - chemistry; Humans; Industrial Waste - analysis; Industrial Waste - economics; Maillard Reaction; Nutritive Value; Odorants; Rheology; Sensation; Slovenia; Species Specificity; Taste; Triticum - chemistry; Vitis - chemistry; Vitis - growth & development; antioxidant properties; bread; technological properties; sensory properties; Grape pomace

Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape culti...