Improvement of the rheological properties of wheat flour doughs containing various concentrations of grape seed flour by using glucose oxidase

Year 2019, Volume: 3 Issue: 2, 311 - 319, 23.12.2019

Hülya Gül , Nahide Ödeş

Abstract

The purpose of this study
was to improve the rheological parameters of the wheat flour dough substituted
with grape seed flours (GSF) by using glucose oxidase (GO). GSF were obtained
by separating, drying and grinding of the seeds from the grape pomace that is
the by-product of wine industry. Öküzgözü (red grape variety) seed flour (ÖSF)
and Narince (white grape variety) seed flour (NSF) was added at 0, 5, and 10%
levels in replacement with bread wheat flour. GO was added at 0, 50, and 100
ppm concentrations. The rheological properties of the dough, substituted with
ÖSF, NSF and GO were recorded in the texture analyser device by using Kieffer
dough extensibility system and the Dobraszczyk/Roberts (D/R) dough inflation
system. The substitution of ÖSF and NSF was showed a significant decreasing
effect on the area (K_Area)
under Kieffer force–distance curve simultaneously with the increase of the
substitution level. Addition of 50 ppm GO in to ÖSF doughs was led to a
significant increase at both Kieffer maximum extensibility (K_ext)
and K_Area. (from
12.80 mm to 20.92 mm and  from 164.57 g.s
to 325.18 g.s respectively) while addition of 100 ppm GO was not had a similar
improving effect. On the other hand improving effect of GO on NSF containing
doughs were found at the 100 ppm usage levels of GO by measuring with Kieffer
dough extensibility system. Extensional rheology of experimental doughs was
under conditions of strain similar to those of baking expansion was measured
with the D/R dough inflation system.
The substitution of ÖSF or NSF had the significant effect (P<0.01) of
decreasing the tenacity (P, mm), extensibility (L, mm) and baking strength (W)
simultaneously with the increase of the substitution level. The advantage of
using GO is clearly evident in dough D/R inflation system values. With the
addition of GO, P, L and W values of the doughs increased significantly
compared to the ones without GO. In particular, both P and W values of 5% ÖSF
or NSF doughs gave similar results with the control sample by using 50 ppm GO.
On the other hand, it was found that the rheological properties of dough
containing 10% NSF and 10% ÖSF could be partially improved in the case of using
100 ppm GO. As a conclusion, by regarding Kieffer dough extensibility and the
Dobraszczyk/Roberts (D/R) dough inflation systems together; ÖSF or NSF at 5%
levels can be added in to bread formulations to benefit their functional
properties without impairing dough rheological properties much more. Furthermore
rheological properties of their doughs can be improved by using 50 ppm GO. 

Keywords

: Bread, dough, D/R dough inflation system, glucose oxidase, grape seed, rheology, Kieffer

Supporting Institution

Süleyman Demirel University Scientific Research Projects Coordination Unit (SDÜ-BAP)

Project Number

3064-YL-12

Thanks

We wish to thank to Süleyman Demirel University Scientific Research Projects Coordination Unit (SDÜ-BAP) for their financial support of this study with project number: 3064-YL-12

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