The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough

Abstract

Grape seed powder (GSP), grape skin powder (GSKP), or grape pomace powder (GPP) was introduced as partial substitution for wheat flour (WF) with variable percentages by weight (0-20 wt%), and the resultant addition effects on the rheological and microstructural properties were studied. GPP and GSP significantly (p < .05) reduced the water absorption but three types of grape powders could increase the development time and dough stability. Furthermore, all kinds of grape powders with various incorporations could significantly (p < .05) enhance the strength of dough systems. Grape powders decreased the storage (G′) and loss (G″) moduli, while the tan δ increased with the increasing of GSP/GSKP/GPP addition levels. The microstructure observation of composite doughs suggested that the integrity and continuity of gluten networks were destroyed in the presence of grape powders. Based on the above results, the GSP addition levels of 10% to 15%, GSKP/GPP of 5% to 10% are recommended. Influencia de la adición de polvo de orujo de vino Cabernet Sauvignon en las propiedades reológicas y microestructurales de la masa de trigo RESUMENEn el presente estudio se introdujo polvo de semilla de uva (GSP), polvo de piel de uva (GSKP), o polvo de orujo de uva (GPP), para sustituir parcialmente la harina de trigo (WF) en porcentajes variables en peso (0-20%), estudiándose los efectos resultantes de dicha adición en las propiedades reológicas y microestructurales. Aunque el GPP y el GSP redujeron significativamente (p<.05) la absorción de agua, los tres tipos de polvo de uva aumentaron el tiempo de desarrollo y la estabilidad de la masa. Además, todos los tipos de polvo de uva adicionados en cantidades diversas mejoraron significativamente (p<.05) la resistencia de los sistemas de masa. Asimismo, los polvos de uva disminuyeron los módulos de almacenamiento (G′) y de pérdida (G″), mientras que con el incremento de los niveles de adición de GSP/GSKP/GPP se produjo el aumento del tan δ. La observación de la microestructura de las masas compuestas permitió constatar que, en presencia de los polvos de uva, se destruyeron tanto la integridad como la continuidad de las redes de gluten. Los resultados anteriores llevan a recomendar niveles de adición de GSP de 10% a 15%, y de GSKP/ GPP de 5% a 10%.

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

“…Textural properties of breadsticks were affected by grape pomace incorporation, revealing a decrease in hardness and breaking force proportional to the level added, while the antioxidant capacity and the fiber content increased, as stated by Rainero et al [22]. The addition of grape peels, seeds and pomace flours in wheat dough caused the decrease of the elastic (G ) and viscous (G ) moduli, increasing at the same time tan δ values as the amount added raised [23]. The viscoelastic character of dough is related to its three-dimensional matrix given by the interaction between gluten proteins and starch or non-starch polysaccharides [24].…”

“…Wheat pasta dough and final product properties were proved to be significantly affected by grape peel flour inclusion. The dynamic rheological properties could provide information about the physical properties of dough, but also about the adhesiveness, kneading behavior, elasticity and hardness [23]. The elastic and viscous moduli of dough…”

“…Wheat pasta dough and final product properties were proved to be significantly affected by grape peel flour inclusion. The dynamic rheological properties could provide information about the physical properties of dough, but also about the adhesiveness, kneading behavior, elasticity and hardness [23]. The elastic and viscous moduli of dough increased gradually as the addition level was higher, a possible cause being represented by the presence of hydroxyl groups from phenolic compounds from grape peels [33].…”

The Wine Industry By-Products: Applications for Food Industry and Health Benefits

“…Antioxidant activity and consumer acceptance have also also evaluated in cereal bars and bakery products with differing flour content made with Merlot and Cabernet Sauvignon GP [ 38 ]. The addition of Cabernet Sauvignon GP powder may also improve the rheological and microstructural properties of wheat dough [ 39 ].…”