Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds...

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Autores principales: Jiang, Tong, Wang, Hong, Xu, Peihua, Yao, Yifan, Ma, Yilong, Wei, Zhaojun, Niu, Xiangli, Shang, Yafang, Zhao, Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432779/
https://www.ncbi.nlm.nih.gov/pubmed/37600464
http://dx.doi.org/10.1016/j.crfs.2023.100559
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author Jiang, Tong
Wang, Hong
Xu, Peihua
Yao, Yifan
Ma, Yilong
Wei, Zhaojun
Niu, Xiangli
Shang, Yafang
Zhao, Dong
author_facet Jiang, Tong
Wang, Hong
Xu, Peihua
Yao, Yifan
Ma, Yilong
Wei, Zhaojun
Niu, Xiangli
Shang, Yafang
Zhao, Dong
author_sort Jiang, Tong
collection PubMed
description Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.
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spelling pubmed-104327792023-08-18 Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage Jiang, Tong Wang, Hong Xu, Peihua Yao, Yifan Ma, Yilong Wei, Zhaojun Niu, Xiangli Shang, Yafang Zhao, Dong Curr Res Food Sci Research Article Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and α-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry. Elsevier 2023-08-05 /pmc/articles/PMC10432779/ /pubmed/37600464 http://dx.doi.org/10.1016/j.crfs.2023.100559 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Jiang, Tong
Wang, Hong
Xu, Peihua
Yao, Yifan
Ma, Yilong
Wei, Zhaojun
Niu, Xiangli
Shang, Yafang
Zhao, Dong
Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title_full Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title_fullStr Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title_full_unstemmed Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title_short Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
title_sort effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10432779/
https://www.ncbi.nlm.nih.gov/pubmed/37600464
http://dx.doi.org/10.1016/j.crfs.2023.100559
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