Use of grape by‐product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

摘要: Summary The study evaluated the effect of grape by-products (GP) on chemical composition, soluble (SDF) and insoluble (IDF) dietary fibre, phenolic compounds antioxidant activity (AA) organoleptic characteristics sourdough mixed rye bread. The following samples bread were prepared: control (BC) breads with GP at four different levels: 4%, 6%, 8% 10%. Addition significantly improves fraction contents, as a 10% addition accounts for 39% 37% higher contents IDF SDF than BC. assay radical-scavenging reducing ability showed that greatly enhanced properties breads. Profiles supplemented dominated by procyanidin B1 B2, catechin, epicatechin, caffeic acid myricetin. With an increase in level GP, hardness gumminess increase. Although both BC common volatile compound profiles, there slight differences concentrations those components. Sensory evaluation GP-enhanced revealed maximum 6% could be incorporated to prepare acceptable products.