Effects of Grape Peels Addition on Mixing, Pasting and Fermentation Characteristics of Dough from 480 Wheat Flour Type

Silvia MIRONEASA, Dumitru ZAHARIA, Georgiana Gabriela CODINĂ, Sorina ROPCIUC, Mădălina IUGA

Abstract


In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

Keywords


alpha-amylase activity; dough; empirical rheological properties; grape peels flour; particle size; fermentation process; wheat flour.

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DOI: http://dx.doi.org/10.15835/buasvmcn-fst:0021

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