ArticleFoods (Basel, Switzerland)2022
Research on the Potential Use of Grape Seed Flour in the Bakery Industry.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Ultrasound-Extracted Red Grape Seed Protein as a Partial Egg Replacer in Cake Formulation.Journal of food science · 2026Article
- The ICP-MS Study on the Release of Toxic Trace Elements from the Non-Cereal Flour Matrixes After In Vitro Digestion and Metal Pollution Index Evaluation.Foods (Basel, Switzerland) · 2025Article
- A Novel Liquid Chromatographic Time-of-Flight Tandem Mass Spectrometric Method for the Determination of Secondary Metabolites in Functional Flours Produced from Grape Seed and Olive Stone Waste.Molecules (Basel, Switzerland) · 2025Article
- Grape Pomace: A Review of Its Bioactive Phenolic Compounds, Health Benefits, and Applications.Molecules (Basel, Switzerland) · 2025Review
- Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder.Food chemistry: X · 2024Article
- Comparative Analysis of Vitamin, Mineral Content, and Antioxidant Capacity in Cereals and Legumes and Influence of Thermal Process.Plants (Basel, Switzerland) · 2024Article
- Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.Foods (Basel, Switzerland) · 2024Article
- Potential forFoods (Basel, Switzerland) · 2023Article
- Functional Foods Acceptability: A Consumers' Survey on Bread Enriched with Oenological By-Products.Foods (Basel, Switzerland) · 2023Article
- Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement.Life (Basel, Switzerland) · 2023Article
- The Utilization of Physiologically Active Molecular Components of Grape Seeds and Grape Marc.International journal of molecular sciences · 2022Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Grape seeds are one of the most accessible by-products of the wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape seeds have a high potential for use as a functional ingredient in the food industry due to their high content of protein, fiber, minerals, and polyphenols. The aim of the paper is to evaluate the possibilities of using grape seed flour (GSF) in the bakery industry from both chemical and rheological points of view. Research shows that grape seed flour contains about 42 times more fiber than wheat flour and approximately 9 times more calcium, 8 times more magnesium, and 2 times more potassium. To assess this potential, four samples of bread from flour mixtures with 3%, 5%, 7%, and 9% (
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