OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

Grape peels flour (GPF) is regarded as a good source of fiber to enrich baked products. The particle size and the amount of grape peels flour (GPF) added in white wheat flour (WWF) are essential formulation factors which affect dough rheology and bread quality. This study aimed to optimize formulati...

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Bibliographic Details
Main Authors: SILVIA MIRONEASA, MĂDĂLINA IUGA, DUMITRU ZAHARIA, COSTEL MIRONEASA
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-03-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
grape peel
optimization
Rheofermentometer characteristics
white wheat flour
dynamic rheological properties
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201901&vol=1&aid=4837
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