The effects of grape seed flour and glucose oxidase supplementation on the some quality attributes of bread

Authors : Hülya GÜL, Nahide ÖDEŞ

Pages : 14-20

View : 20 | Download : 12

Publication Date : 2020-06-23

Article Type : Research Paper

Abstract :Grape seed flour, obtained from grape pomace, the by-product of wine industry was supplemented into bread wheat flour to determine its effect on bread characteristics. Bread was prepared using different levels insert ignore into journalissuearticles values(0, 5, and 10%); of Öküzgözü insert ignore into journalissuearticles values(red grape variety); seed flour insert ignore into journalissuearticles values(ÖSF); and Narince insert ignore into journalissuearticles values(white grape variety); seed flour insert ignore into journalissuearticles values(NSF); replacement with bread wheat flour. At the same time, different amounts insert ignore into journalissuearticles values(0, 50, 100 mg/kg); of glucose oxidase insert ignore into journalissuearticles values(GOX); were added to each formulation to improve bread properties. It was observed that addition of NSF or ÖSF showed an important effect on physical and textural properties of wheat bread. Loaf volume, width, length and height values decreased accurately depending on increasing ÖSF and NSF levels. The addition of GOX, mainly when it was used at 100 mg/kg provided a significant improvement in all these values. Brightness insert ignore into journalissuearticles values(L value); and yellowness insert ignore into journalissuearticles values(b value); of crumb and crust of bread were gone down while redness insert ignore into journalissuearticles values(a value); went up as the ratio of NSF or ÖSF in the bread formulation were increased. Usage of GOX was made the bread brighter. It was determined that there was a significant increase in bread hardness by the addition of NSF or ÖSF depending on the increase of percentage. When compared with control sample hardness of bread was risen from 264.9 g to 1207.8 g and 1458.0 g by the addition of 10% of ÖSF or 10% NSF, respectively. using 100 mg/kg of GOX was found to be improve bread firmness considerably. Overall results indicate that the by-products of wine industry can be evaluated in bread making up to 5% level and the addition of GOX can restore quality characteristics of the bread.
Keywords : Bread, grape pomace, grape seed, Narince, Öküzgözü, texture