Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory

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

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

Bread quality characteristics as influenced by the addition of tomato seed flour

The aim of this investigation was to incorporate tomato seed into bread in order to improve it quality. Whole ground tomato seed at different levels (0, 5, 10, 15 and 20%) was used to replace wheat flour 650 type of a very good quality for bread making to make bread. Bread quality through physical, colour, crumb cell, textural and sensory characteristics were analyzed and compared with those of bread without tomato seed. The substitution of wheat flour with 10% tomato seed has the effect of highest values for loaf volume, porosity and elasticity. Color intensity, expressed as the L*, a*, b* values of breads with tomato seed were lower than those of control bread. The hardness of bread samples increased with the increase level of tomato seed addition. Also, the addition of increasing amounts of tomato seed highlighted large cells in crumb structure of bread. Sensory characteristics showed that bread samples with addition of 5 or 10% tomato seed to wheat flour were similar from of point of view of overall acceptability, but 20% addition resulted in slightly acceptable samples. Principal Component Analysis revealed significant correlations (p < 0.05) between bread physical characteristics, loaf volume, porosity, elasticity and bread overall acceptability at different tomato seed flour addition levels in wheat flour. Overall, tomato seed flour could be incorporated up to levels of 10% into bread to provide its beneficial health effects, not negatively changing its quality

Studies regarding the influence of brown flaxseed flour addition in wheat flour of a very good quality for bread making on bread quality

The aim of this study was to incorporate brown flaxseed into bread in order to improve it quality. For this purpose, different levels of whole ground brown flaxseed (5%, 10%, 15% and 20%) were used to substitute wheat flour 650 type of a very good quality for bread making. The bread samples obtained were analyzed from the physical, colour, crumb cell, textural and sensory characteristics point of view. Samples containing 10% of brown flaxseed were with the highest values for loaf volume, porosity and elasticity. The control sample had lowerest redness and greenness value. The maximum hardness was found for bread with 20% brown flaxseed addition. With the increase level of brown flaxseed addition large cells can be noticed in crumb structure of bread. Samples containing 20% of flaxseed were rated poorest in tase, texture, overall acceptability, appearance. Our results indicated that brown flaxseed addition could be added to a typical bread formulation up to levels of 10% with a good overall acceptability offering promising healthy and nutritious alternative to consumers. Between bread flour characteristics at different brown flaxseed flour substitution levels principal component analysis shown significant correlations (p < 0.05) between bread physical characteristics (loaf volume, porosity, elasticity) and bread  overall acceptability

Utjecaj brzine miješanja na mikrostrukturu i reološka svojstva tijesta

The influence of mixing speed (80, 160 and 250 rpm) on dough microstructure and dough rheology has been investigated using epifluorescence light microscopy and Mixolab device. Principal component analysis was used to highlight the association between some analytical characteristics of wheat flour and Mixolab parameters during the initial kneading process (1st stage) at different mixing speeds. Significant correlations were found between the gluten deformation index and some Mixolab parameters (dough development time, work input at maximum consistency during stage 1) at all used mixing speeds. For each of the mixing speeds used, a mathematical model was developed using dough consistency and work input at different processing times (1, 2, 3, 4 and 5 min) as variables. The dough consistency and time point parameters give the best explanation of the variation of the work input, at the same mixing speeds and times.U radu je pomoću epifluorescentnog mikroskopa i uređaja Mixolab ispitan utjecaj brzine miješanja (80, 160 i 25 o/min) na mikrostrukturu i reološka svojstva tijesta. Analizom glavnih komponenata istaknuta je veza između nekih analitičkih svojstava pšeničnog brašna i parametara uređaja Mixolab tijekom prve faze miješanja tijesta pri različitim brzinama. Utvrđena je bitna korelacija između glutenskog indeksa i nekih parametara uređaja Mixolab (vrijeme dizanja tijesta i utrošak energije potreban za postizanje maksimalne konzistencije tijesta tijekom prve faze miješanja) pri svim ispitanim brzinama. Za svaku je od ispitanih brzina razvijen matematički model primjenom sljedećih varijabli: konzistencija tijesta i utrošak energije pri različitom vremenu miješanja (1, 2, 3, 4 i 5 min). Utvrđeno je da je ovisno o konzistenciji tijesta pri istim brzinama i vremenu miješanja potreban različit utrošak energije

Evaluation of different Terminalia chebula varieties and development of functional muffins

Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPPH and FRAP assay), and total phenolic content (TPC) by using different solvents (ethanol, acetone, hexane, and distilled water) for further use in the development of functional muffins. Wheat flour was supplemented with the Harad varieties (at 5%, 7.5%, 10%, or 15%) for the preparation of muffins. The color tonality (L*, a*, b*, C*, and h*) of the final product was measured with a digital colorimeter, and the sensory analysis was performed by using a 15-point scale. The results showed that the DPPH values of the Harad samples varied from 22.16 ± 1.27 to 84.33 ± 1.29, while the FRAP values ranged from 18.65 ± 1.73 to 113.4 ± 2.1 mmol FeSO4/g, depending on the solvent type. TPC in different Harad varieties ranged from 10.77 ± 2.35 to 107.20 ± 1.80 mg GAE/100 g, whereas the total flavonoid content ranged from 3.78 ± 0.03 to 47.91 mg QE/100g. Among Harad varieties, the Kabuli variety contains the highest amount of Ca, Na, and K, namely 95.58, 2.16, and 113.66 mg/kg, followed by the black variety with 89.58, 1.83, and 105.08 mg/kg respectively. The muffins prepared with black Harad give the highest values of the color parameters compared to other samples. According to the consumer’s choice, the sensory profile assessment revealed that the muffins supplemented with 7.5% of different Harad varieties (green, black, and Kabuli) were the most acceptable. Therefore, Harad varieties could partially replace the white flour in muffins to improve their nutritional value. These results can be useful for the bakery industry interested in developing new functional foods

Effects of the dietary millet (Panicum Miliaceum) on some quality characteristics of liver, Longissimus dorsi and Semitendinosus muscle on pigs

The purpose of this study was to evaluate the effect of 25% millet (Panicum miliaceum) as replacement of triticale on some quality characteristics of pig meat. Forty pigs Topigs hybrid (initial body weight 13.58 ± 0.37 kg) used in the trial for 30 days were assigned into two dietary treatments: control diet (M) and experimental diet (E, with 25% millet that replaces triticale from M diet). The pigs were slaughtered (n=3/group) at 81 ± 3 days (final body weight 32 ± 4.5 kg). The samples were taken from the liver, Longissimus dorsi (LD) and Semitendinosus (ST) muscle and analyzed for: pH, colour and texture profile. The pH value of the liver and texture profile of all the tissue samples from E diet were not statistically different comparing to the M diet. Pigs fed E diet had a significantly increased value of redness a* in the liver (>17%) and in the ST (>45.5%) compared to M group. The liver yellowness b* was significantly higher (>53%) in the E group compared to the M group. For all tissue samples, the shear force was significantly affected in group E compared to the M group. In conclusion, the replacement of triticale with millet could be recommended for inclusion in pigs diets, without affecting pig meat quality

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Winemaking generates large amounts ofwine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.Autonomous Government of Castilla y León, Spain, through the research project BU282U13