Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F14%3A43872842" target="_blank" >RIV/70883521:28110/14:43872842 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43510/14:00234952

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough

Original language description

The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest.The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

MITTEILUNGEN KLOSTERNEUBURG

ISSN

0007-5922

e-ISSN

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Volume of the periodical

64

Issue of the periodical within the volume

3

Country of publishing house

AT - AUSTRIA

Number of pages

6

Pages from-to

114-119

UT code for WoS article

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EID of the result in the Scopus database

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