Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder

Abstract The research aimed to study the effects of 0–20% substitution of wheat flour with grape pomace powder (GPP) on the rheological and pasting properties of wheat dough, and on sensory properties, digestive and antioxidant activities of the prepared biscuits. The results of rheological analysis...

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Bibliographic Details
Main Author: LOU,Wenjuan (author)
Other Authors: ZHOU,Haixu (author), LI,Bo (author), NATALIYA,Grevtseva (author)
Format: article
Language:eng
Published: 2022
Subjects:
grape pomace
biscuit
dough properties
antioxidant activities
digestibility
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100786
Country:Brazil
Oai:oai:scielo:S0101-20612022000100786

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100786

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