Grape seed as a functional food ingredient in bread-making.

摘要

Effects of grape seed (GS) on the rheological and breadmaking properties, antioxidative activity and phenol composition of bread were investigated. Wheat flour was replaced with GS at levels of 2.5, 5.0 and 7.5%. GS increased the dough development time at a level of 5.0%, but did not change it at levels of 2.5 and 7.5%. The dough stability value increased from 6.4 to 12.3 min with the increase of GS content from 0 to 7.5%. Mixing tolerance index decreased from 41.1 to 6.4 Brabender Unit Equivalents. Extensibility of dough containing GS was higher than that of the control dough. The antioxidative activity of the bread increased significantly with increasing GS substitution. Gallic acid and catechin contents increased in bread containing GS. It is concluded that GS could be added to improve the functionality of bread.