Journal of Agricultural Science and Technology
Journal of Agricultural Science and Technology
JAST
Agriculture
http://jast.modares.ac.ir
1
admin
1680-7073
2345-3737
10.22034/jast
en
jalali
1393
12
1
gregorian
2015
3
1
17
2
online
1
fulltext
en
Effects of Grape Seed Powder as a Functional Ingredient on Flour Physicochemical Characteristics and Dough Rheological Properties
In this study, the effects of incorporating grape seed powder (GSP) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (Zeleny test), and dough rheological properties were investigated. Increasing incorporation levels of GSP from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whereas total protein, wet gluten, and Zeleny values of the flour blends decreased. The results of farinograph test indicated a reduction in water absorption, stability, and farinograph quality number by increasing the concentration of GSP in the flours. Addition of GSP to wheat flour increased degree of softening and mixing tolerance of dough, while arrival time was slightly affected. Incorporation level below 10% (w/w) showed no negative effect of grape seed on dough rheological performance. There was a good potential in increasing nutritional and health value of bread by incorporating GSP, while keeping attention on the negative effects of the higher concentrations of GSP.
Farinograph,Omega-3 fatty acids,Rheology,Wheat Flour,Zeleny values
365
373
http://jast.modares.ac.ir/browse.php?a_code=A-23-1000-1004&slc_lang=en&sid=23
M.
Aghamirzaei
M.
Aghamirzaei
100319475328460055896
100319475328460055896
No
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
S. H.
Peighambardoust
S. H.
Peighambardoust
100319475328460055895
100319475328460055895
Yes
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
S.
Azadmard-Damirchi
S.
Azadmard-Damirchi
100319475328460055891
100319475328460055891
No
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Islamic Republic of Iran.
M.
Majzoobi
M.
Majzoobi
100319475328460055890
100319475328460055890
No
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.
Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Islamic Republic of Iran.