Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase

The purpose of this study was to improve the rheological parameters of the wheat flour dough substituted with grape seed flours (GSF) by using glucose oxidase (GO). GSF were obtained by separating, drying and grinding of the seeds from the grape pomace that is the by-product of wine industry. Öküzgözü (red grape variety) seed flour (ÖSF) and Narince (white grape variety) seed flour (NSF) was added at 0, 5, and 10% levels in replacement with bread wheat flour. GO was added at 0, 50, and 100 ppm concentrations. The rheological properties of the dough, substituted with ÖSF, NSF and GO were recorded in the texture analyser device by using Kieffer dough extensibility system and the Dobraszczyk/Roberts (D/R) dough inflation system. The substitution of ÖSF and NSF was showed a significant decreasing effect on the area (KArea) under Kieffer force–distance curve simultaneously with the increase of the substitution level. Addition of 50 ppm GO in to ÖSF doughs was led to a significant increase at both Kieffer maximum extensibility (Kext) and KArea. (from 12.80 mm to 20.92 mm and from 164.57 g.s to 325.18 g.s respectively) while addition of 100 ppm GO was not had a similar improving effect. On the other hand improving effect of GO on NSF containing doughs were found at the 100 ppm usage levels of GO by measuring with Kieffer dough extensibility system. Extensional rheology of experimental doughs was under conditions of strain similar to those of baking expansion was measured with the D/R dough inflation system. The substitution of ÖSF or NSF had the significant effect (P<0.01) of decreasing the tenacity (P, mm), extensibility (L, mm) and baking strength (W) simultaneously with the increase of the substitution level. The advantage of using GO is clearly evident in dough D/R inflation system values. With the addition of GO, P, L and W values of the doughs increased significantly compared to the ones without GO. In particular, both P and W values of 5% ÖSF or NSF doughs gave similar results with the control sample by using 50 ppm GO. On the other hand, it was found that the rheological properties of dough containing 10% NSF and 10% ÖSF could be partially improved in the case of using 100 ppm GO. As a conclusion, by regarding Kieffer dough extensibility and the Dobraszczyk/Roberts (D/R) dough inflation systems together; ÖSF or NSF at 5% levels can be added in to bread formulations to benefit their functional properties without impairing dough rheological properties much more. Furthermore rheological properties of their doughs can be improved by using 50 ppm GO.

Keywords:

: Bread, dough, D/R dough inflation system, glucose oxidase, grape seed rheology, Kieffer,

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