Table 3.
Rheological characteristics evaluated in bread formulations enriched with grape pomace.
| Vegetative Structure |
Grape Pomace Extract Composition (%) | Rheological Parameters | Reference | ||||
|---|---|---|---|---|---|---|---|
| Water Activity | Moisture Content (%) | Firmness (N) | Volume (cm3) | Specific Volume (cm3 g−1) |
|||
| Skins, seeds, leaves, and stems | 5 | 0.92 | NR | NR | 1463 | 3.17 | [46] |
| Skins and seeds | 5 | 0.95 | 28.82 | NR | 620 | NR | [47] |
| Skins, seeds, leaves, and stems | 34.5 a | NR | 42.16 | NR | 2392 | 3.05 | [48] |
| Skins and seeds | 6 | NR | NR | 1250 | 1080 | 2.72 | [49] |
| Skins and seeds | 3 | NR | NR | 786.26 | NR | NR | [83] |
| Skins | 5 | 0.97 | 41.46 | 21.8 | 1691 | 3.59 | [59] |
NR = not reported; a = GP extract.