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

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

References

1. AACC, (2000). International. Approved Methods of Analysis, 11th Ed. AACC International, St. Paul, MN, U.S.A.
2. Acun, S., Gül, H. (2014). Effects of grape pomace and grape seed flours on cookie quality. Quality Assurance and Safety of Crops and Foods. 6 (1), 81-88.DOI: 10.3920/QAS2013.0264.
3. Ahmad, S.F., Zoheir, K.M.A., Hamied, H.E.A., Ashour, A.E., Bakheet, S.A., Attia, S.M., Abd-Allah, A.R.A. (2013). Grape seed proanthocyanidin extract has potent anti-arthritic effects on collagen-induced arthritis by modifying the T cell balance. International Immunopharmacology, 17 (1), 79-87. DOI: 10.1016/j.intimp.2013.05.026
4. Anonymous, (2018). Turkish Food Codex Notification No. 2013/39 on wheat flour. www.resmigazete.gov.tr
5. Anonymous, (2019). https://www.stablemicrosystems.com/DoughInflationSystem.html
6. Bagchi, D., Bagchi, M., Stohs, S.J., Dipak, K.D., Ray, S.D., Kuszynski, C.A., Joshi, S.S., Pruess, H.G. (2000). Free radicals and grape seed proanthocyanidin extract: importance in human health and disease prevention, Toxicology, 148 (2-3), 187-197. DOI: 10.1016/S0300-483X(00)00210-9.
7. Bankar, S.B., Bule, M., Singhal, R.S., Ananthanarayan, L. (2009). Glucose oxidase-an overview. Biotechnology Advances, 27(4), 489–501. DOI: 10.1016/j.biotechadv.2009.04.003.
8. Costa, G.N.S., Tonon, R.V., Mellinger‐Silva, C., Galdeano, M.C., Iacomini, M., Santiago M.C.P.A., Almeida, E.L., Freitas, S.P. (2019). Grape seed pomace as a valuable source of antioxidant fibers. Journal of the Science of Food and Agriculture, 99, 4593-4601. DOI: 10.1002/jsfa.9698.

9. Dobraszczyk, B.J. (1997). Development of a new dough inflation system to evaluate doughs. Cereal Foods World, 42, 516–519.
10. Gül, H., Acun, S., Şen, H., Nayır N., Türk, S. (2013). Antioxidant activity, total phenolics and some chemical properties of Öküzgözü and Narince grape pomace and grape seed flours. Journal of Food, Agriculture and Environment Vol.11 (2): 28 -34 .
11. Gül, H., Gül, M., Acun, S., Aslan, S.T., Nayır, N., Şen, H. (2017a). Influence of grape pomace powder on rheological characteristics of wheat flour dough. Abstract Proceeding Book of International Conference on Agriculture, Forest, Food Sciences and Technologies (ICAFOF 2017) Conference, May 15 - 17, 2017, Cappadocia / Turkey, 25p.
12. Gül, H., Gül, M., Aslan, S.T., Acun, S., Nayır, N., Şen, H. (2016). Consumer acceptability of breads fortified with the grape pomace and grape seed flours. 15th International Cereal and Bread Congress, April 18-21, 2016, İstanbul, Turkey. p:174.
13. Gül, H., Gül M., Aslan, S.T., Acun, S., Nayır, N., Şen, H. (2017b). Consumer acceptability of bread produced from by-products of wine industry. Volume 26. Fresenius Environmental Bulletin, No. 11/2017, 6924-6931.
14. Gül, H., Hayıt F., Acun S. (2018). Grape Pomace as an Ingredient to Enhance the Nutritional and Functional Properties of Gluten-Free Cookies. Proceedings, 1st International Symposium on Innovative Approaches in Scientific Studies, Antalya / Turkey April 11-13, 2018 , SETSCI Conference Indexing System, Volume 2, 83-83.
15. Gül, H., Özer, M.S., Dizlek, H. (2009). Improvement of the Wheat and Corn Bran Bread Quality by Using Glucose Oxidase and Hexose Oxidase. Journal of Food Quality, 32, 209-223. DOI: 10.1111/j.1745-4557.2009.00246.x
16. Kandasamy, M., Nasimuddin, S., Malayan J., Nithyalakshmi J., Gnanadesikan S., Chandraseka M. (2016). A study on antibacterial effect of grape seed extracts in common clinical and drug resistant isolates. International Journal of Clinical Trials, 3(3), 165-168. DOI: 0.18203/2349-3259.ijct20162799.
17. Kieffer, R., Wieser, H., Henderson, M.H., Graveland, A. (1998). Correlations of the bread-making performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal, Science, 27, 53–60. DOI:10.1006/jcrs.1997.0136. Liu, L., Yang, W., Cui, S.W., Jiangb, Z., Chend, Q., Qianb, H., Wangb, L., Zhoua, S. (2018). Effects of pentosanase and glucose oxidase on the composition, rheology and microstructure of whole wheat dough. Food Hydrocolloids, 84, 545-551. DOI: 10.1016/j.foodhyd.2018.06.034.
18. Luo, S.Z., Shen, X.Y., Pan, L.H., Zheng, Z., Zhao, Y.Y., Zhong, X.Y., Jiang, S.T. (2018). Effect of grape seed extract on sensory, textural, andanti-staling properties of Chinese steamed bread Journal of Food Processing and Preservation. 2018;42:e13497. DOI:10.1111/jfpp.13497.
19. Chen, M., Yu, S., (2017). Lipophilized Grape Seed Proanthocyanidin Derivatives as Novel Antioxidants. Journal of Agricultural and Food Chemistry, 65, 1598−160. DOI:10.1021/acs.jafc.6b05609. Mironeasa, S., Codina, G.G., Mironeasa, C. (2012). The effects of wheat flour substitution with grape seed flour on the rheological parameters of the dough assessed by mixolab. Journal of Texture Studies, 43, 40–48. Mohammad, Y.M., Khosrod, A., Safare, F., Samadia, K.H., Minaa, Y., Nasera, A., Reza, G. (2019). The grape seed extract, a natural antimicrobial agent against different pathogens. Reviews in Medical Microbiology, 30:173–182. DOI: 10.1097/MRM.0000000000000174.
20. Ngamukote, S., Mäkynen, K., Thilawech, T., Adisakwattana, S. (2011). Cholesterol-lowering activity of the major polyphenols in grape seed. Molecules 2011, 16, 5054-5061. DOI:10.3390/molecules16065054.
21. Nunes, M.A., Pimentel, F., Costa, S.G.A., Alves, R.C., Oliveira, M.B.P.P. (2016). Cardioprotective properties of grape seed proanthocyanidins: An update. Trends in Food Science and Technology, 57 (Part A), 31-39. DOI: 10.1016/j.tifs.2016.08.017.
22. Pallarès, V., Cedó, L., Castell-Auví, A., Pinent, M., Ardévol, A., Arol,a L., Blay, M. (2013). Effects of grape seed procyanidin extract over low-grade chronic inflammation of obese Zucker fa/fa rats. Food Research International, 53 (1), 319-324. DOI: 10.1016/j.foodres.2013.05.006.
23. Rockenbach, I.I., Gonzaga, L.V., Rizelio, V.M., Gonçalves, A.E.S.S., Genovese, M.I., Fett, R. (2011). Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking. Food Research International 44 (4), 897-901. DOI: 10.1016/j.foodres.2011.01.049.