Abstract The current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, volume and sensory attributes, evaluated with the panel of evaluators and an electronic nose (e-nose) and an electronic eye (e-eye) were investigated in the tested breads. It has been found out that GSMP contained appreciable amounts of flavonoids including catechin, epicatechin, gallic acid and minerals especially, Ca, K and Mg. The data from rheological analysis showed that the addition of GSMP (mainly at 5% and 8% levels) to the wheat flour had a positive effect on dough manifesting with rheology by increased dough stability. The volume of the experimental breads (above 1% concentration) was demonstrably declined (P < 0.0001) in comparison with the control bread. Sensory rating revealed that the bread fortified with 1% GSMP was judged by the consumer panelists as the most acceptable with the highest scores for all quality attributes which was also confirmed by the data of e-nose and e-eye. Our results suggest for the first time that 1% GSMP addition appears to be a promising functional ingredient to improve bread with required qualitative and sensory properties.

中文翻译：

---

葡萄籽微粉小麦面包：对面团流变学和面包特性的影响

摘要 本研究旨在通过用不同含量（1%、2%、5% 和 8%）的纳米级颗粒（10 µm）葡萄籽微粉 (GSMP) 替代小麦粉来增强白面包的功能。GSMP 的化学成分、体积和感官属性，由评估小组评估，并在测试面包中研究了电子鼻 (e-nose) 和电子眼 (e-eye)。已经发现 GSMP 含有可观数量的黄酮类化合物，包括儿茶素、表儿茶素、没食子酸和矿物质，尤其是钙、钾和镁。流变学分析数据表明，向小麦面粉中添加 GSMP（主要是 5% 和 8% 的水平）对面团的流变学表现有积极影响，面团稳定性增加。与对照面包相比，实验面包（浓度高于 1%）的体积明显下降（P < 0.0001）。感官评级显示，消费者小组成员认为添加 1% GSMP 的面包最容易接受，所有质量属性的得分也最高，这也得到了 e-nose 和 e-eye 数据的证实。我们的结果首次表明，添加 1% GSMP 似乎是一种很有前景的功能性成分，可以改善面包的质量和感官特性。