Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

  • Silvia MIRONEASA Stefan cel Mare University of Suceava
  • Mădălina IUGA Stefan cel Mare University of Suceava
  • Dumitru ZAHARIA S.C. Dizing S.R.L. Brusturi, Neamţ
  • Costel MIRONEASA Stefan cel Mare University of Suceava
DOI: https://doi.org/10.15835/buasvmcn-fst:2018.0017
Keywords: grape peels flour, optimization, particle size, rheology, white wheat flour

Abstract

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

Author Biographies

Silvia MIRONEASA, Stefan cel Mare University of Suceava
Faculty of Food Engineering
Mădălina IUGA, Stefan cel Mare University of Suceava
Faculty of Food Engineering
Costel MIRONEASA, Stefan cel Mare University of Suceava
Faculty of Mechanical Engineering, Mechatronic and Management,
Published
2019-06-07
Issue
Vol. 76 No. 1 (2019): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
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