Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.

ABSTRACT: The study aimed to elucidate compositional changes in free phenolic compounds (fPHEs) during bakery processing of wheat flour supplemented with grape pomace (GP) and to assess dough rheology, bun shape and physical characteristics. Three GP variants were used-two from white cultivars (Rhine Riesling; Rhine Riesling + Muscat of Moravia) and one from a red blend (Saint Laurent and André)-at substitution levels of 5, 10, 20, and 30%. Thirty-four fPHEs were quantified by high-resolution UHPLC-MS-Orbitrap; dough rheology was assessed by Mixolab; and potential fPHE-wheat macromolecule interactions were examined via FTIR spectroscopy. Wheat flour contained only six fPHEs at low concentrations. Both white GP samples had similar profiles of 32 fPHEs, dominated by miquelianin (526-683 µg/g) and hype

SUBMITTER: Dvoracek V 

PROVIDER: S-EPMC12733168 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature