Quality characteristics of wheat flour dough and bread containing grape pomace flour
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DOI: 10.1177/1082013217745398
Abstract: Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: ‘Merlot’ and ‘Zelen’. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were… read more here.
Keywords: pomace flour; bread; flour addition; grape pomace ... See more keywords
Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour
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DOI: 10.3390/foods11233812
Abstract: Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new… read more here.
Keywords: addition; pasta bakery; technological sensory; chemical technological ... See more keywords