No 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.

In this study, white grape peels were incorporated in wheat flour at levels of 3, 5, 7 and 9% (w/w), with different particle sizes (large, L > 500 mm, medium, 200 mm > M < 500 mm and small fractions, S < 200 mm). The effects of the addition of grape peels flour (GPF) to wheat flour on the viscoelastic properties of dough and both mixing and proofing behaviour is presented. By GPF addition an increase of water absorption and a decrease of dough stability were recorded, whereas dough development time is remarkable influenced by the particle sizes. Alpha-amylase activity and gelatinization temperature increases by the increased of GPF addition level. The presence of GPF at different levels and particle sizes in dough affected fermentation behaviour of dough with GPF. The whole study shown that grape peels can be used as ingredients in breadmaking in order to improve bread quality.

This study analysed the effect of calcium ions from gluconate and lactate salts on the rheological properties of wheat flour dough. The empirical rheological properties of wheat flour dough were evaluated on Farinograph, Amylograph, Falling Number and Rheofermentometer devices. In the Farinograph test, both forms of calcium ions increased water absorption and dough stability, whereas the dough development time increased when calcium gluconate was added and decreased when calcium lactate was incorporated. The addition of calcium ions to wheat flour dough increased Amylograph gelatinization temperature and decreased peak viscosity. The Falling Number values decreased and the Rheofermentometer parameter retention coefficient increased with the increased level of calcium ions addition. Dynamic oscillatory rheology in the linear viscoelastic range (frequency sweep and oscillatory temperature sweep test) was studied. Each of the calcium ion forms influenced the rheological behaviour of wheat flour dough; thus, the results obtained are similar to those reported by the Farinograph and Amylograph devices. Efecto en las propiedades reológicas de la masa de harina de trigo de adicionar iones de calcio obtenidos de sales glucónicas y lácticas RESUMEN El presente estudio analizó el efecto que provoca la adición de iones de calcio obtenidos de sales glucónicas y lácticas en las propiedades reológicas de la masa de harina de trigo. Las propiedades reológicas empíricas de la masa de harina de trigo fueron evaluadas con los siguientes aparatos: farinógrafo, amilógrafo, reofermentómetro y de número de caída. La prueba con el farinógrafo mostró que ambas variedades de iones de calcio causaron el aumento de la absorción de agua y la estabilidad de la masa, mientras que el tiempo de desarrollo de la masa se elevó con la adición de gluconato cálcico y bajó cuando se incorporó lactato de calcio. La adición de iones de calcio a la masa de harina de trigo incrementó la temperatura de gelatinización registrada por el amilógrafo y disminuyó la viscosidad pico. Asimismo, con la adición de un nivel mayor de iones de calcio se redujeron los valores de número de caída y el coeficiente de retención del parámetro en el reofermentómetro aumentó. Además, se estudió la reología oscilatoria dinámica en el rango viscoelástico lineal (prueba de barrido de frecuencia y prueba de barrido de temperatura oscilatoria). Cada una de las forma de los iones de calcio incidió en el comportamiento reológico mostrado por la masa de harina de trigo, por lo que los resultados obtenidos presentan similitud con los datos reportados por el farinógrafo y el amilógrafo.

The effect of magnesium ions from gluconate salt at the level of 100, 150 and 200 mg/100g addition on empirical dough rheological properties from the 550 wheat flour type was studied. Dough rheological properties during mixing (dough development time, dough stability, degree of softening), α amylase activity and gelatinization temperature were analyzed by using a Falling Number and Amylograph. During fermentation were analyzed the maximum height of gaseous production, total CO 2 volume production, volume of the gas retained in the dough at the end of the test and the retention coefficient by using a Rheofermentograph device. By magnesium gluconate (Mg) salt addittion dough become more strength by an increase of stability and a decrease of the degree of softening. With Mg addittion wheat flour dough volumes were affected. Compared to the control sample, the dough volume decreased with the increased level of Mg. From the point of view of the α amylase activity, it decreases with the increase level of Mg whereas the gelatinization temperature increases.