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Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Authors :
Tong Jiang
Hong Wang
Peihua Xu
Yifan Yao
Yilong Ma
Zhaojun Wei
Xiangli Niu
Yafang Shang
Dong Zhao
Source :
Current Research in Food Science, Vol 7, Iss , Pp 100559- (2023)
Publication Year :
2023
Publisher :
Elsevier, 2023.

Abstract

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.

Details

Language :
English
ISSN :
26659271
Volume :
7
Issue :
100559-
Database :
Directory of Open Access Journals
Journal :
Current Research in Food Science
Publication Type :
Academic Journal
Accession number :
edsdoj.0ebcadf23c924a2aab8df75848123723
Document Type :
article
Full Text :
https://doi.org/10.1016/j.crfs.2023.100559