Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The proximate composition, total dietary fiber content, p...

Full description

Saved in:
Bibliographic Details
Main Authors: Óscar Adrián Muñoz-Bernal, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, Emilio Alvarez-Parrilla
Format: Article
Language:English
Published: BMC 2024-11-01
Series:Food Production, Processing and Nutrition
Subjects:
Grape pomace
Bread
Bioaccessibility
Sensory acceptance
Dietary fiber
Phenolic compounds
Online Access:https://doi.org/10.1186/s43014-024-00271-3
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1186/s43014-024-00271-3

Similar Items