ArticleFoods (Basel, Switzerland)2021
Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 57 papers.
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Who cites it
57 citing papers in PubMed, 149 citations in OpenAlex.
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- Valorization of Wine Lees in the Production of Reduced-Lipid Nutritive Muffins.Foods (Basel, Switzerland) · 2026Article
- Fortification of Wheat Bread with Increasing Levels of Kudzu (Foods (Basel, Switzerland) · 2026Article
- Ultrasound and Enzyme-Assisted Development of Advanced Ingredients from Rowanberry (Foods (Basel, Switzerland) · 2026Article
- Integration ofFoods (Basel, Switzerland) · 2026Article
- Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties.Italian journal of food safety · 2026Article
- Sustainable utilization of fruit waste in cereal-based breakfast foods: Pre-clinical and clinical perspectives on safety and nutritional benefits.Current research in food science · 2026Review
- Physicochemical and functional modifications induced by purple corn flour (Frontiers in nutrition · 2026Article
- Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products.Foods (Basel, Switzerland) · 2025Review
- Nutritional, antioxidant, and sensory properties of Ziziphus spina-christi fruit powder and its application in bakery products.Scientific reports · 2025Article
- Processing-Induced Changes in Phenolic Composition and Dough Properties of Grape Pomace-Enriched Wheat Buns.Foods (Basel, Switzerland) · 2025Article
- Development of a Plant-Based Chocolate Spread With Enhanced Vitamin D3 Bioavailability and Balanced Omega Fatty Acids.Food science & nutrition · 2025Article
- Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers.Foods (Basel, Switzerland) · 2025Article
- Valorization of Olive Oil and Wine Industry Byproducts: Challenges and Opportunities in Sustainable Food Applications.Foods (Basel, Switzerland) · 2025Review
- Nutritional and Antioxidant Valorization of Grape Pomace from Argentinian Vino De La Costa and Italian Cabernet Wines.Foods (Basel, Switzerland) · 2025Article
- Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption.Antioxidants (Basel, Switzerland) · 2025Article
- Insight into Bioactive Compounds and Antioxidant Activity of Bakery Products Fortified with Fruit Pomace.Foods (Basel, Switzerland) · 2025Article
- Article
- Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.Molecules (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.
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