Whole Wheat Bread with Grape Seed Powder | [Journal of Global Innovations in Agricultural Sciences • 2025]

Author(s):

1. Alexander Vasiliev: Department of Agrobiotechnology, Processing Production, and Seed Production, Tver State Agricultural Academy, Marshal Vasilevsky str., (Sakharovo), Tver, 170904, Russia

2. Elena Chumakova: Department of Agrobiotechnology, Processing Production, and Seed Production, Tver State Agricultural Academy, Marshal Vasilevsky str., (Sakharovo), Tver, 170904, Russia

3. Vyacheslav Golubev: Department of Technological and Transport Machines and Complexes, Tver State Agricultural Academy, 7 Marshal Vasilevsky str., (Sakharovo), Tver, 170904, Russia

4. Ivan Kudlasevich: Department of Agrobiotechnology, Processing Production, and Seed Production, Tver State Agricultural Academy, Marshal Vasilevsky str., (Sakharovo), Tver, 170904, Russia

Abstract:

Among the various by-products of grape processing, Pink Muscat grape seed powder is notable for its rich biochemical composition, which offers distinct advantages when incorporated into food products like bread. The study aims to develop whole wheat bread with grape seed powder. The research was conducted at the Bakery Products Laboratory of the Tver State Agricultural Academy (Tver, Russia). The powder used in the experiments was made from the cake of Pink Muscat grape seeds. The results demonstrated significant improvements in bread quality, with notable enhancements in nutritional content, including increased antioxidant properties, as well as better sensory characteristics such as taste, texture, and aroma. Organoleptic and physicochemical parameters were determined using well-proven and widely known methods and equipment. As part of the research program, the authors developed the formulation of experimental products where whole wheat flour was partially replaced with grape seed powder. The experimental research resulted in the formulation of a promising bakery product that effectively combines the beneficial properties of whole-grain wheat flour and grape seed powder. The most optimal dosage of the phytoadditive was 7.5% of flour weight. Promising directions for further research include the introduction of grape seed powder into the composition of polycomponent mixes for comprehensive enrichment of bakery products, increasing their functional, therapeutic, and preventive characteristics.

Page(s): 467-473

DOI: 10.22194/JGIAS/25.1598

Published: Journal: Journal of Global Innovations in Agricultural Sciences, Volume: 13, Issue: 2, Year: 2025

Keywords:

food production , formulation , Food industry , quality assessment , Powdered product

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