Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels
- 17 Downloads
The present study was undertaken to assess the effects generated by grape peels flour (GPF), as a source of dietary fibers, on the white wheat flour (WF) dough rheological behavior. Dynamic and empirical rheological measurements were carried out in order to study the viscoelasticity of GPF-enriched wheat flour-based dough matrices and to identify the main actions of GPF particle size (large, medium, and small) at replacement levels from 0% up to 9%. The water competition of GPF is explained by different water binding and gelling capacities, synergistic and/or antagonistic effects of GPF compounds on the major rheological properties. Power low and Burgers models were successfully fitted with the dynamic oscillatory and creep-recovery data being suitable to interpret viscoelastic behavior of dough. Composite flour dough with smaller particle size presented higher G′ and G″ values at addition level above 5% GPF, exhibiting higher viscous component with concomitantly higher peak viscosity. Creep-recovery tests for samples with small particle size at 5% addition level showed that the elasticity and the recoverable proportion was higher compared to the rest of GPF formulations and control sample. Significant correlations (p < 0.05) were found between several parameters determined by both dynamic and empirical rheological measurements which have essential roles in monitoring GPF-enriched wheat flour dough in a wide set of different kinds of samples. This information could be helpful to optimize the particle size and addition level of GPF that could be useful to produce GPF-enriched designed bread.
KeywordsWheat flour Grape peels Particle size Dough Viscoelasticity
This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.
- Bono V, (2014). Characterization of fibrous fractions from wine industry by-products and their use in baked goods. https://air.unimi.it/handle/2434/247809#.WqVSYaJdBTY. Accessed 19.04.17.
- Edwards, N. M., Dexter, J. E., & Scanlon, M. G. (2001). The use of rheological techniques to elucidate durum wheat dough stretch properties. Fifth Italian Conference on Chemical Processing and Engineering Florence Italy, 2, 825–830.Google Scholar
- Fărcaş, A. C., Socaci, S. A., Tofană, M., Mureşan, C., Mudura, E., Salanţă, L., & Scrob, S. (2014). Nutritional properties and volatile profile of brewer’s spent grain supplemented bread. Romanian Biotechnological Letters, 19(5), 9705–9714.Google Scholar
- González-Centeno, M. R., Rosselló, C., Simal, S., Garau, M. C., López, F., & Femenia, A. (2010). Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems. LWT-Food Science and Technology, 43(10), 1580–1586.CrossRefGoogle Scholar
- Han, W., Ma, S., Li, L., Zheng, X. and Wang, X. (2018). Rheological properties of gluten and gluten-starch model doughs containing wheat bran dietary fibre. International Journal of Food Science & Technology. https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.13861.
- Iuga, M., Ropciuc, S., & Mironeasa, S. (2017). Antioxidant activity and total phenolic content of grape seeds and peels from Romanian varieties. Food and Environment Safety Journal, 16(4), 276–281.Google Scholar
- Lavelli, V., Torri, L., Zeppa, G., Fiori, L., & Spigno, G. (2016). Recovery of winemaking by-products for innovative food application. Italian Journal of Food Science, 28, 542–564.Google Scholar
- Lii, C., Shao, Y., & Tseng, K. (1995). Gelation mechanisms and rheological of rice starch. Cereal Chemistry, 72, 393–400.Google Scholar
- Mironeasa, S. (2017). Valorisation of secondary products from wine making. Iasi: Publishing House Performantica.Google Scholar
- Mironeasa, S., Zaharia, D., Codină, G., Ropciuc, S., & Iuga, M. (2018). Effects of grape peels addition on mixing, pasting and fermentation characteristics of dough from 480 wheat flour type. Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology, 75(1), 27–35.CrossRefGoogle Scholar
- Nikolić, N. Č., Stojanović, J. S., Stojanović, G. S., Mastilović, J. S., Karabegović, I. T., Petrović, G. M., & Lazić, M. L. (2013). The effect of some protein rich flours on farinograph properties of the wheat flour. Advanced Technologies, 2, 20–25.Google Scholar
- Papageorgiou, M., & Skendi, A. (2014). Flour quality and technological abilities. In R. de Pinho Ferreira Guine & P. M. dos Reis Correia (Eds.), Engineering aspects of cereal and cereal-based products (pp. 117–148). New York: CRC Press LLC.Google Scholar
- Pedroza, M. A., Amendola, D., Maggi, L., Zalacain, A., De Faveri, D. M., & Spigno, G. (2015). Microwave-assisted extraction of phenolic compounds from dried waste grape skins. International Journal of Food Engineering, 11(3), 359–370.Google Scholar
- Steffe, J. F. (1996). Rheological methods in food process engineering (pp. 294–348). East Lansing: Freeman Press.Google Scholar
- Sulieman, A. M. E., Babiker, W. A. M., Elhardallou, S. B., Elkhalifa, E. A., & Veettil, V. N. (2016). Influence of enrichment of wheat bread withpomegranate (Punica granatum L) peels by-products. International Journal of Food Sciences and Nutrition, 6, 9–13.Google Scholar
- Wu, Y. V., Stringfellow, A. C., & Inglett, G. E. (1994). Protein and β-glucan enriched fractions from high-protein, high β-glucan barleys by sieving and air classifica-tion. Cereal Chemistry, 71, 220–223.Google Scholar