. . . . "28110" . "4"^^ . "Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough"@en . . . "Kr\u00E1\u010Dmar, Stanislav" . . "Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough" . "S, Z(MSM7088352101)" . "The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram."@en . . "texture.; sensory analysis; quality; mixture; dough; bread; wheat flour; Grape seed flour"@en . "Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough" . "6"^^ . . "Sochor, Ji\u0159\u00ED" . "3" . "Effect of Addition of Grape Seed Flour on Chemical, Textural and Sensory Properties of Bread Dough"@en . . . "RIV/70883521:28110/14:43872842" . . . . . . . "MITTEILUNGEN KLOSTERNEUBURG" . . "[76F8308F437D]" . "0007-5922" . . "RIV/70883521:28110/14:43872842!RIV15-MSM-28110___" . . "Ml\u010Dek, Ji\u0159\u00ED" . . "Kub\u00E1\u0148, Vlastimil" . "13094" . "Boudov\u00E1 Pe\u010Divov\u00E1, Pavl\u00EDna" . . . "64" . "AT - Rakousk\u00E1 republika" . "The effect of adding varying amounts of grape seed flour (GSF) to pure wheat flour and to a commercially available bread baking mixture (Backmischung) on the chemical, textural and sensory properties of bread dough was evaluated. The pH (from 6.25 to 5.72) and moisture (from 52.3 to 50.2 %) in the dough decreased with increasing amounts (0 to 100 g/kg) of grape seed flour. The samples of dough from the baking mixture were the firmest, the lowest in moisture (50.0 %), and their doughs were the stickiest. The best textural and sensory properties were found in bread with 60 to 70 g of grape seed flour per kilogram." . . "Jur\u00EDkov\u00E1, T\u00FCnde" . "6"^^ .