Table 1.
Rheological characteristics of the doughs supplemented with 0, 5 and 10 g 100 g−1 of grape pomace powder (D0, D5 and D10, respectively)
| Farinograph | D0 | D5 | D10 |
|---|---|---|---|
| Water absorption (%) | 58.93 ± 0.15 a | 59.17 ± 0.23 a | 59.97 ± 0.29 b |
| Stability (min) | 9.93 ± 0.71 a | 7.57 ± 1.00 ab | 7.03 ± 0.84 b |
| Development time (min) | 2.83 ± 1.29 a | 5.63 ± 0.12 a | 3.40 ± 1.66 a |
| Degree of softening (UB) | 43.33 ± 7.51 a | 62.67 ± 2.52 ab | 67.33 ± 9.02 b |
| Quality number | 108.33 ± 7.51 a | 88.00 ± 4.36 ab | 79.67 ± 9.07 b |
| Alveograph | D0 | D5 | D10 |
|---|---|---|---|
| P (mm) | 96.33 ± 4.62 a | 157.33 ± 2.08 b | 215.33 ± 6.66 c |
| L (mm) | 106.33 ± 6.51 a | 51.00 ± 2.65 b | 25.33 ± 2.31 c |
| P/L | 0.91 ± 0.09 a | 3.09 ± 0.19 b | 8.53 ± 0.59 c |
| G (cm3) | 22.97 ± 0.70 a | 15.90 ± 0.44 b | 11.20 ± 0.52 c |
| W (10−4 J) | 321.67 ± 7.23 a | 319.00 ± 12.17 a | 244.00 ± 26.96 b |
| Amylograph | D0 | D5 | D10 |
|---|---|---|---|
| Start of gelatinization (°C) | 63.00 ± 0.00 a | 64.50 ± 0.00 ab | 65.00 ± 0.87 b |
| Gelatinization maximum (AU) | 1525.00 ± 8.66 a | 1791.67 ± 23.63 b | 1996.67 ± 24.66 c |
| Gelatinization temperature (°C) | 94.90 ± 0.62 a | 94.30 ± 0.35 a | 94.60 ± 0.75 a |
These values are the mean ± SD of three independent experiments. The comparison of means was conducted using ANOVA with a post‐hoc Tukey's test at p < 0.05. Data with different lowercase letters in each line are significantly different.