Auswirkungen der zugabe von traubenkernmehl auf chemische und sensorische eigenschaften sowie die kon-sistenz von brotteig

Abstract

The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram.