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

Tong Jiang; Hong Wang; Peihua Xu; Yifan Yao; Yilong Ma; Zhaojun Wei; Xiangli Niu; Yafang Shang; Dong Zhao

Current Research in Food Science (Jan 2023)

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

Tong Jiang,
Hong Wang,
Peihua Xu,
Yifan Yao,
Yilong Ma,
Zhaojun Wei,
Xiangli Niu,
Yafang Shang,
Dong Zhao

Affiliations

Tong Jiang: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Hong Wang: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Peihua Xu: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Yifan Yao: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Yilong Ma: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Zhaojun Wei: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750000, China
Xiangli Niu: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
Yafang Shang: School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China; Corresponding author. XuanZhou district Xunhua Road 301, XuanCheng, 242000, China.
Dong Zhao: Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou, 510610, PR China; Corresponding author. 29 Jingying Road, Tianhe District, Guangzhou, 510640, China.

Journal volume & issue: Vol. 7
p. 100559

Abstract

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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.

Published in Current Research in Food Science

ISSN: 2665-9271 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/current-research-in-food-science

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