Optimization of Wheat-Grape Seed Composite Flour to Improve Alpha-Amylase Activity and Dough Rheological Behavior

Figures & data

TABLE 1 The values of independent variables used in full factorial design with responses

Run	Independentvariables		Measured responses—dependent variable (mean value ± standard deviation)
	X1	X2	FN (s)	ST (min)	C1 (N·m)	C2 (N·m)	C1-2 (N·m)	C3 (N·m)	C3-2 (N·m)	C4 (N·m)	C5 (N·m)	C5-4 (N·m)
	GDI(mm)	GSF(%)
1	14.00	5.00	416 ± 4	9.20 ± 0.14	0.98 ± 0.02	0.39 ± 0.01	0.59 ± 0.01	1.65 ± 0.04	1.26 ± 0.03	1.55 ± 0.01	2.44 ± 0.03	0.89 ± 0.02
2	14.00	0.00	448 ± 2	7.60 ± 0.10	1.08 ± 0.01	0.40 ± 0.02	0.68 ± 0.02	1.46 ± 0.02	1.06 ± 0.02	1.65 ± 0.02	2.31 ± 0.04	0.66 ± 0.02
3	14.00	3.00	431 ± 2	8.57 ± 0.13	1.00 ± 0.01	0.37 ± 0.01	0.63 ± 0.01	1.62 ± 0.04	1.24 ± 0.03	1.55 ± 0.01	2.35 ± 0.05	0.80 ± 0.03
4	4.00	7.00	440 ± 2	10.01 ± 0.19	0.99 ± 0.02	0.43 ± 0.02	0.56 ± 0.02	1.77 ± 0.04	1.34 ± 0.02	1.68 ± 0.02	2.62 ± 0.06	0.94 ± 0.04
5	4.00	3.00	469 ± 6	8.68 ± 0.12	1.05 ± 0.02	0.44 ± 0.02	0.61 ± 0.02	1.78 ± 0.03	1.34 ± 0.01	1.71 ± 0.03	2.57 ± 0.01	0.82 ± 0.02
6	4.00	5.00	451 ± 5	9.33 ± 0.14	1.04 ± 0.04	0.44 ± 0.02	0.60 ± 0.02	1.78 ± 0.03	1.34 ± 0.01	1.70 ± 0.03	2.61 ± 0.02	0.91 ± 0.01
7	14.00	7.00	400 ± 9	10.02 ± 0.20	0.92 ± 0.08	0.39 ± 0.01	0.53 ± 0.04	1.61 ± 0.03	1.22 ± 0.02	1.52 ± 0.01	2.37 ± 0.04	0.85 ± 0.03
8	4.00	0.00	484 ± 3	7.90 ± 0.10	1.10 ± 0.02	0.45 ± 0.04	0.64 ± 0.02	1.59 ± 0.02	1.14 ± 0.02	1.82 ± 0.04	2.55 ± 0.01	0.85 ± 0.03
9	14.00	0.00	445 ± 3	7.50 ± 0.20	1.07 ± 0.03	0.41 ± 0.01	0.66 ± 0.02	1.49 ± 0.02	1.08 ± 0.01	1.62 ± 0.02	2.33 ± 0.01	0.71 ± 0.01
10	4.00	0.00	480 ± 4	7.80 ± 0.16	1.09 ± 0.02	0.46 ± 0.02	0.63 ± 0.02	1.61 ± 0.03	1.15 ± 0.01	1.79 ± 0.02	2.54 ± 0.01	0.75 ± 0.01

GDI: gluten deformation index; GSF: grape seed flour; FN: falling number index; C1: maximum torque during mixing; C2: minimum torque-measure of protein weakening; C1-2: difference between torques C1 and C2; C3: maximum torque-measure of starch gelatinization; C3-2: difference between torques C3 and C2; C4: minimum torque-measure of starch gel stability; C5: maximum torque-measure of starch retrogradation; C5-4: difference between torques C5 and C4.

TABLE 2 Quality characteristics of wheat flour (mean value ± standard deviation)

Parameters	Strong flour	Good baking flour
	WF1	WF2
Moisture (%)	15.10 ± 0.01	15.12 ±0.01
Water absorption (%)	58.40 ± 0.20	59.00 ± 0.20
Wet gluten (%)	26.00 ± 0.10	27.60 ± 0.20
Gluten deformation index (mm)	4.00 ± 0.32	14.00 ± 0.40
Falling number index (s)	484.00 ± 3.00	448.00 ± 2.50

TABLE 3 Parameters of the grape seed used for obtaining grape seed flour

Parameters	Mean value ± standard deviation
Moisture content (%)	7.16 ± 0.02
Oil (%)	7.21 ± 0.02
Protein content (%)	9.78 ± 0.02
Ash (%)	3.35 ± 0.03
Carbohydrates (%)	72.5 ± 0.01

FIGURE 1 Response surface plots showing the combined effects of gluten deformation index (GDI) and grape seed flour level (GSF) on: A: falling number (FN); B: dough stability (ST); C: C1 torque (C1); D: C2 torque (C2); E: difference between torques C1 and C2 (C1-2); F: C 3 torque (C3); G: difference between torques C3 and C2 (C3-2); H: C 4 torque (C4); I: C 5 torque (C5); and J: difference between torques C5 and C4 (C5-4).

FIGURE 2 Microstructure taken by EFLM of wheat dough with A: 0% grape seed flour and B: 4.08% grape seed flour. Green are starch granules, while red is protein. Images (a1) and (b1; 1x1 pixels, bars = 50 pixels) are higher magnification images of (a) and (b; 2 x 2 mm, bars = 100 pixels) at positions indicated by the squares.

FIGURE 3 Desirability ramp for optimized.