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

文献类型： 外文期刊

第一作者： Jiang, Tong

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

作者机构：

关键词： Bread; Gluten; Grape seed proanthocyanidin; Antioxidative activity

期刊名称：CURRENT RESEARCH IN FOOD SCIENCE （ 影响因子：6.3； 五年影响因子：6.3 ）

ISSN：

年卷期： 2023 年 7 卷

页码：

收录情况： SCI

摘要： 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 & alpha;-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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