Mădălina UNGUREANU‐IUGA1,2, Costel MIRONEASA3, Silvia MIRONEASA4*
1 National Institute of Economic Research “Costin C. Kirițescu”, Centre of Mountain Economy CE-MONT, Petreni no. 49, 725700, Vatra Dornei, Romania
2 Integrated Center for Research, Development, and Innovation in Advanced Materials, Nanotechnologies, and Distributed Systems for Fabrication and Control, “Ștefan cel Mare” University of Suceava, 13th University Street, 720229 Suceava, Romania
3 Faculty of Mechanical Engineering, Automotive and Robotics, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania
4 Faculty of Food Engineering, Ștefan cel Mare University of Suceava, 13th University Street, 720229, Suceava, Romania
* Corresponding author: silviam@fia.usv.ro
DOI: https://zenodo.org/doi/10.5281/zenodo.13353727
Abstract
Grape seeds are a great fount of bioactive molecules and can be recovered to obtain enriched bakery products. The high amount of fiber from grape seeds has a considerable influence on the rheological behavior of wheat dough. This research was designed to determine the impact of particle dimension, dose, and cultivar of grape seed flour (GSF) on the complex viscosity of dough made from white wheat flour. The complex viscosity was recorded in the linear viscoelastic region by performing a frequency sweep analysis and temperature sweep testing. The differences among samples were evaluated by using ANOVA univariate statistical test, along with the least significant difference (LSD) post hoc test. The data obtained revealed that GSF affected the viscoelastic behavior of dough depending on the cultivar, dose, and particle dimension. These findings could be of interest to the baked goods industry concerned with novel functional product development, and consumers aware of a healthy diet.
Keywords:
grape seeds, wheat flour, complex viscosity, particle dimension, dose, cultivar