Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels
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The present study was undertaken to assess the effects generated by grape peels flour (GPF), as a source of dietary fibers, on the white wheat flour (WF) dough rheological behavior. Dynamic and empirical rheological measurements were carried out in order to study the viscoelasticity of GPF-enriched wheat flour-based dough matrices and to identify the main actions of GPF particle size (large, medium, and small) at replacement levels from 0% up to 9%. The water competition of GPF is explained by different water binding and gelling capacities, synergistic and/or antagonistic effects of GPF compounds on the major rheological properties. Power low and Burgers models were successfully fitted with the dynamic oscillatory and creep-recovery data being suitable to interpret viscoelastic behavior of dough. Composite flour dough with smaller particle size presented higher G′ and G″ values at addition level above 5% GPF, exhibiting higher viscous component with concomitantly higher peak viscosity. Creep-recovery tests for samples with small particle size at 5% addition level showed that the elasticity and the recoverable proportion was higher compared to the rest of GPF formulations and control sample. Significant correlations (p < 0.05) were found between several parameters determined by both dynamic and empirical rheological measurements which have essential roles in monitoring GPF-enriched wheat flour dough in a wide set of different kinds of samples. This information could be helpful to optimize the particle size and addition level of GPF that could be useful to produce GPF-enriched designed bread.
KeywordsWheat flour Grape peels Particle size Dough Viscoelasticity
This work was supported by a grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number PN-III-P2-2.1-BG-2016-0136, within PNCDI III.
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