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

  • Silvia MIRONEASA Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
  • Dumitru ZAHARIA S.C. Dizing S.R.L. Brusturi, Neamţ
  • Georgiana Gabriela CODINĂ Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
  • Sorina ROPCIUC Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
  • Mădălina IUGA Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
DOI: https://doi.org/10.15835/buasvmcn-fst:0021
Keywords: alpha-amylase activity, dough, empirical rheological properties, grape peels flour, particle size, fermentation process, wheat flour.

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.

Author Biographies

Silvia MIRONEASA, Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Georgiana Gabriela CODINĂ, Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Sorina ROPCIUC, Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Mădălina IUGA, Stefan cel Mare University of Suceava, 13th University Street, 720229, Suceava
Faculty of Food Engineering
Published
2018-05-17
Issue
Vol. 75 No. 1 (2018): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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