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

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, phenolic c...

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Bibliografiska uppgifter
Övriga upphovsmän:	Muñoz-Bernal, Oscar A., de la Rosa, Laura A., Martinez Ruiz, Nina Del Rocio, Rodrigo Garcia, Joaquin, Alvarez-Parrilla, Emilio, Coria-Oliveros, Alma J., Subiría-Cueto, Carlos Rodrigo, Reyes-Vega, María de la Luz, Vazquez-Flores, Alma Angélica
Materialtyp:	Artículo
Språk:	en_US
Publicerad:	2024
Ämnen:	grape pomace bioaccessibility sensory aceptance dietary fiber phenolic compunds info:eu-repo/classification/cti/6
Länkar:	https://doi.org/10.1186/s43014-024-00271-3 https://link.springer.com/article/10.1186/s43014-024-00271-3
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Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

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