Malic acid enhances proanthocyanidin stability and their combined effects on dough rheological properties and bread quality
Year: 2023
Type: article
Abstract: Proanthocyanidins, as one of the most common phenolic compounds in cereals, have various beneficial functionalities. However, baking can lead to proanthocyanidin degradation, which limits its application in baked products. This study aimed to use malic acid (MA) for the first time to stabilize grape seed proanthocyanidins (GSPs) in bread formulations and investigate the effects of the concentration ratios of two additives on dough properties and bread quality. Proanthocyanidin stability showed that MA can effectively enhance the retention of GSP in the dough up to 96.9%. Confocal laser scanning microscopy showed that the increase in MA concentration can effectively enhance the compact gluten structure of GSP dough. The dough rheological and textural properties indicated that when GSP was compounded with MA, the hardness of bread can be significantly reduced, and the color and specific volume can be improved.
Source: LWT
Authors: Qinrui Zhang, Sihao Peng, Yaochang Li, Haizhi Zhang, Xinguang Qin, Gang Liu
Institution: Wuhan Polytechnic University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,250
OpenAlex ID: W4384400918