Dough bread from refined wheat flour partially replaced by grape peels: Optimizing the rheological properties

Abstract

The valorization of grape peels by‐product to supplement wheat bread has immense potential, particularly in refined wheat flour (RWF) to increase the dietary fibers. The main aims of this study were successful modeling of dough rheological properties using predictive models, investigating the effect of factors, grape peels flour (GPF) variety, level and particle size (PS) of GPF added in RWF on responses, and finally, optimizing the formulation with respect to dough rheological behavior. The rheological properties of grape peels–wheat composite flour formulated with GPF from two variety and increasing levels of GPF (0–9%) in the presence of different PS (large, L > 500 μm; medium, 200 μm > M < 500 μm, and small, S < 200 μm) of GPF was evaluated using farinograph, alveograph, and dynamic oscillation measurements. The artificial neural network models (R2 > .82) developed to predict dough rheological properties highlighted an improved estimation and predictive capabilities compared with response surface methodology models (R2 > .77). The multiobjective optimization approach allowed anticipation of the optimal value for each response in terms of dough rheological properties as function of GPF from white variety of small PS, which replaced RWF at level of 3.81%. Practical applications In the composite flour formulation to produce effectiveness and nutritive bread, optimizing dough rheology in relation to the formulation factors represents the actual need for the bread‐making industry. Dough behavior during mixing (water absorption, dough stability, dough development time, and degree of softening), alveograph parameters (dough tenacity, extensibility, and deformation energy), and dynamic rheological properties (elastic modulus, viscous modulus, loss tangent, and complex viscosity) are considered essential to optimization of grape peels–wheat composite flour formulation. The current study revealed the efficacy of modeling and optimization between response surface and artificial neural network techniques for the grape peels–wheat flour dough rheological properties. The information given from this study would help the industry to develop new bread‐making products with the desired particle size with optimum functional and nutritional properties.

Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

“…For these parameter values, there was a difference between the AF particle sizes when they were added in different amounts in wheat flour dough. This increase in dough tenacity may indicate that non-gluten flour incorporated into wheat flour significantly increased dough tenacity, as was previously demonstrated by some authors [43,44].…”

Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production

“…A preliminary stress sweep test was performed to identify the limits of the linear viscoelastic region (LVR) in the samples in which increasing strain was applied, from 0.00 to 100 Pa, at constant oscillation frequency of 1 Hz, according to some indications [30]. The dough samples prepared without yeasts, at optimum water absorption capacity, were placed in a measuring system of a HAAKE MARS 40 rheometer (Thermo-HAAKE, Karlsruhe, Germany) with a parallel plate-plates geometry and rested for 5 min prior to testing [31]. The excess dough was removed and a layer of vaseline was applied to the exposed edge to protect it from loss of moisture.…”

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

“…Many studies are in progress to evaluate the effects of fruit and vegetable by-products (such as orange peel, pomegranate peel, mango peel, grape peel, and potato peel) on wheat bread to improve the texture and quality of the final products [21][22][23], but only a few studies have been conducted on the utilization of fruit and vegetable peels for gluten-free bread products.…”