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Grape seed as a functional food ingredient in bread-making.
Int J Food Sci Nutr. 2013 May; 64(3):372-9.IJ

Abstract

The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread.

Authors+Show Affiliations

Department of Food Engineering, Faculty of Engineering-Architecture, Yüzüncü Yil University, Van, 65080, Turkey. raciyemeral@yyu.edu.trNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

23113647

Citation

Meral, Raciye, and İsmail Sait Doğan. "Grape Seed as a Functional Food Ingredient in Bread-making." International Journal of Food Sciences and Nutrition, vol. 64, no. 3, 2013, pp. 372-9.
Meral R, Doğan İS. Grape seed as a functional food ingredient in bread-making. Int J Food Sci Nutr. 2013;64(3):372-9.
Meral, R., & Doğan, İ. S. (2013). Grape seed as a functional food ingredient in bread-making. International Journal of Food Sciences and Nutrition, 64(3), 372-9. https://doi.org/10.3109/09637486.2012.738650
Meral R, Doğan İS. Grape Seed as a Functional Food Ingredient in Bread-making. Int J Food Sci Nutr. 2013;64(3):372-9. PubMed PMID: 23113647.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Grape seed as a functional food ingredient in bread-making. AU - Meral,Raciye, AU - Doğan,İsmail Sait, Y1 - 2012/11/01/ PY - 2012/11/2/entrez PY - 2012/11/2/pubmed PY - 2013/9/17/medline SP - 372 EP - 9 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 64 IS - 3 N2 - The objective of this study was to determine the effects of grape seed (GS) on the rheological and bread-making properties, antioxidant activity and phenolic composition of bread. Wheat flour was replaced with GS at levels of 2.5%, 5.0% and 7.5%. GS increased the dough development time at a level of 5.0% but did not change it at levels of 2.5% and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0% to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Units Equivalent. Extensibility of dough containing GS was higher than that of the control dough. The antioxidant activities of the bread increased significantly with the increased GS substitution. Gallic acid and catechin content increased in the bread containing GS. It was concluded that GS could be added to the formulae to improve functionality of the bread. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/23113647/Grape_seed_as_a_functional_food_ingredient_in_bread_making_ L2 - https://www.tandfonline.com/doi/full/10.3109/09637486.2012.738650 DB - PRIME DP - Unbound Medicine ER -