The Influence of Grape Powders on the Rheological Properties of Dough and Characteristics of the Quality of Butter Biscuits

Abstract

The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. The grape powders were added to the dough in an amount of 15.0% of the weight of the wheat flour. It has been shown that the presence of powdered grape skins increases the dough’s effective viscosity by 3.9 times, of powdered grape seeds – by 5.4 times, as compared to the reference sample, and it makes the dough more resistant to destruction. Adding powdered grape skins increases the plastic viscosity of the samples by 31.4%, powdered grape seeds – by 38.1%. The higher plastic properties of the dough allow the biscuits to hold their shape better and to retain the pattern on their surface. With grape powders added, the adhesive strength of the dough decreases. When powdered grape skins are added, the adhesion strength decreases by 23.0 %, and if we add powdered grape seeds, by 33.0%. It facilitates the work of moulding equipment and reduces the production losses of the dough during processing and moulding. The values of physicochemical parameters of the quality of butter biscuits – the specific volume and the wetting ability – slightly increase as compared to the reference sample. Products hold their shape better, and do not become runny during baking, because of a higher degree of form stability. Organoleptic indicators of the quality of butter biscuits with experimental additives are becoming better. Biscuits acquire a pleasant nutty taste after adding powdered grape seeds, and the taste and flavour of prunes and raisins after adding powdered grape skins. Butter biscuits take a deep chocolate colour or chocolate with a violet tint.

Valorization of grape by‐products as functional and nutritional ingredients for healthy pasta development

“…Grape juice pomace presented lower tannin, anthocyanin, and flavonoid than wine pomace, but the total phenols values were close to (Iuga & Mironeasa, 2020). The polyphenol content depends on the growing zone, climatic conditions, grape variety, and processing conditions during pomace drying (Brykova et al, 2018). The major component in juice pomaces was epicatechin (Gülcü et al, 2019).…”

Potential of grape byproducts as functional ingredients in baked goods and pasta

“…The decrease of cookies volume and thickness with grape peels addition is related to the high fiber content, which reduces the gas retention capacity (Deng et al, 2011;Kuchtová et al, 2018;Walker et al, 2014). Grape peels or seeds were added to butter biscuits to slightly increase the specific volume and to increase the stability and wetting ability as compared to the control, as Brykova et al (2018) showed. On contrary, a decrease of butter biscuits volume with the grape seed flour addition level increase was reported by Samohvalova et al (2016), acceptable results being obtained for replacements up to 15%.…”

“…The same trend of the wet gluten content was obtained by Aghamirzaei et al (2015) for wheat flour containing different levels of grape seeds powder. According to the results presented by Brykova, Samohvalova, Grevtseva, Kasabova, and Grygorenko (2018), butter biscuits dough viscosity and plastic viscosity increased when grape peels or seeds powders were added, the modulus of instantaneous springiness and the elasticity modulus decreasing compared to the control.…”

“…Acun and Gül (2014) reported lower scores for color, taste, chewiness, hardness, and affordability of cookies with more than 10% grape pomace byproducts. On the other hand, improved sensory characteristics in terms of external appearance, taste, and smell of butter biscuits with grape seeds or peels addition of 15% were obtained by Brykova et al (2018). Sharma et al (2018) underlined that grape pomace variety influences the sensory characteristics of cookies, Sauvignon Blanc pomace-containing samples obtaining the best sensory scores.…”