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

doi:10.1016/j.crfs.2023.100559

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

Curr Res Food Sci. 2023 Aug 5:7:100559. doi: 10.1016/j.crfs.2023.100559. eCollection 2023.

Authors

Tong Jiang¹, Hong Wang¹, Peihua Xu¹, Yifan Yao¹, Yilong Ma¹, Zhaojun Wei^{1

2}, Xiangli Niu¹, Yafang Shang¹, Dong Zhao³

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, China.
² Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan, 750000, China.
³ 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.

Abstract

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.

Keywords: Antioxidative activity; Bread; Gluten; Grape seed proanthocyanidin.