OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

Abstract

Grape peels flour (GPF) is regarded as a good source of fiber to enrich baked products. The particle size and the amount of grape peels flour (GPF) added in white wheat flour (WWF) are essential formulation factors which affect dough rheology and bread quality. This study aimed to optimize formulation factors, GPF particle size and level of flour substitution in WWF dough using response surface methodology (RSM) with a full factorial design and multiple responses optimization approach. The results showed that the models developed for response variables, Rheofermentometer characteristics and dynamic rheological properties adequately described the relationships. The optimum value of formulation factors was found to be composite grape peels-wheat flours containing 4.67 % GPF of small particle size when desirability function method was applied.

Keywords

• grape peel
• optimization
• Rheofermentometer characteristics
• white wheat flour
• dynamic rheological properties
• white wheat flour