Effect of grape seed proanthocyanidin on the structural and physicochemical properties of bread during bread fermentation stage

Bread was prepared using wheat flour with grape seed proanthocyanidin (GSP) (0.4%). GSP improved the textural properties of bread including hardness, cohesiviness, gumminess and chewiness. At the last stage of fermentation, GSP reinforced the gluten microstructure with increased the disulfide bonds and hydrophobic interaction and & alpha;-helix in the secondary structures. Moreover, GSP addition could increase the total phenolics and antioxidative acitivity of the bread significantly. In addition, the degree of fermentation had a strong influence on the dough forces, and the reasonable control of bread fermentation time was beneficial to improve the bread quality, which provided a reference for the bread processing industry.

Automated summary

Bread made with wheat flour containing grape seed proanthocyanidin (GSP) (0.4%) showed improved textural properties, including hardness, cohesiveness, gumminess, and chewiness. GSP enhanced the-gluten microstructure during the final fermentation stage, with increased disulfide bonds, hydrophobic interactions, and α-helix content in secondary structures. Additionally, GSP addition significantly increased the phenolic content and antioxidative activity of the bread. The degree of fermentation also had a strong impact on dough forces, and properly controlling the fermentation time was beneficial for improving bread quality, providing valuable guidance for the bread processing industry.