Influence of addition and proportion of blueberry wine residue on dough characteristics

Figures & data

Table 1. Effect of adding amount of blueberry wine residues powder on the gelatinization characteristics of dough starch.

Add amount/%	Pasting temperature/℃	Peak viscosity/cP	Minimum viscosity/cP	Final viscosity/cP	Breakdown/cP	Setback/cP
0 (Control)	51.25 ± 1.52^a	3210 ± 249^a	2280 ± 57^a	4332 ± 216^a	930 ± 149^a	988 ± 214^a
2	50.40 ± 10.14^a	3307 ± 246^a	2302 ± 50^a	4125 ± 384^ab	1027 ± 211^a	818 ± 146^a
4	51.43 ± 1.03^a	3057 ± 264^a	2269 ± 39^a	3753 ± 303^ab	788 ± 84^a	696 ± 85^a
6	57.37 ± 9.02^a	3287 ± 210^a	2364 ± 95^a	3581 ± 339^b	923 ± 112^a	703 ± 129^a

Values are mean ± standard deviation (SD). Different letters (a – f) in the same column indicate significant differences (p < .05) according to ANOVA. The same column of data marked with different lowercase letters indicates significant differences (P < .05), the same below.

2: 2% Blueberry wine residues+98% Low-gluten wheat flour.

4: 4% Blueberry wine residues+96% Low-gluten wheat flour.

6: 6% Blueberry wine residues+94% Low-gluten wheat flour.

Pasting temperature: The temperature at which the viscosity of the specimen begins to increase after the specimen is heated.

Peak viscosity: Under specified conditions, the heated specimen begins gelatinization to the maximum viscosity value reached before cooling.

Peak time: The time from the start of specimen testing to the peak viscosity under specified conditions.

Minimum viscosity: The minimum viscosity value during cooling after the specimen reaches peak viscosity under specified conditions.

Final viscosity: The value of the specimen viscosity at the end of the test under specified conditions.

Breakdown: The difference between the peak viscosity and the lowest viscosity.

Setback: The difference between the final viscosity and the lowest viscosity.

Table 2. Effect of adding amount blueberry wine residues powder on the thermomechanical properties of dough starch.

Add amount/%	Peak viscosity C3/Nm	Viscosity disintegration value(C3-C4)/Nm	Regeneration endpoint viscosity C5/Nm	Recovery value(C5-C4)/Nm	β /(Nm·min^−1)	γ /(Nm·min^−1)
0 (Control)	1.652 ± 0.004^d	0.070 ± 0.004^d	2.848 ± 0.02^b	1.266 ± 0.01^c	0.262 ± 0.007^c	−0.009 ± 0.002^a
2	1.693 ± 0.006^c	0.137 ± 0.005^c	2.776 ± 0.02^c	1.220 ± 0.02^d	0.206 ± 0.006^d	−0.016 ± 0.004^a
4	1.788 ± 0.007^b	0.328 ± 0.007^b	2.820 ± 0.01^b	1.360 ± 0.00^b	0.348 ± 0.006^b	−0.186 ± 0.007^b
6	1.903 ± 0.009^a	0.401 ± 0.005^a	3.004 ± 0.01^a	1.503 ± 0.00^a	0.469 ± 0.007^a	−0.261 ± 0.005^c

Table 3. Effect of adding amount of blueberry wine residues powder on the thermomechanical properties of starch.

Add amount/%	Water absorption/%	Stabilization time /min	Time of formation/min	Protein weakening(C1-C2)/Nm	α /(Nm·min^−1)
0 (Control)	42.12 ± 0.14^d	6.0 ± 0.49^a	2.38 ± 0.13^c	0.610 ± 0.00^d	−0.063 ± 0.00^a
2	43.49 ± 0.03^c	5.5 ± 0.25^a	1.25 ± 0.07^d	0.712 ± 0.01^c	−0.061 ± 0.02^a
4	44.61 ± 0.05^b	4.4 ± 0.06^b	3.60 ± 0.23^b	0.772 ± 0.01^b	−0.060 ± 0.02^a
6	45.10 ± 0.16^a	4.3 ± 0.12^b	4.16 ± 0.08^a	0.808 ± 0.01^a	−0.061 ± 0.02^a

Table 4. Effect of adding blueberry wine residues powder on the texture properties of dough.

Add amount/%	Hardness/g	Adhesiveness	Cohesiveness	Chewiness/g	Resilience	Springiness/mm
0 (Control)	1296 ± 62^c	684 ± 63^a	0.58 ± 0.02^b	661 ± 47^b	0.04 ± 0.002^d	0.96 ± 0.005^a
2	1066 ± 49^d	571 ± 67 ^a	0.68 ± 0.01^a	656 ± 40^b	0.04 ± 0.001^c	0.94 ± 0.009^a
4	1413 ± 13^b	585 ± 93 ^a	0.49 ± 0.05^c	751 ± 40^a	0.05 ± 0.002^b	0.95 ± 0.010^a
6	1712 ± 17^a	702 ± 86 ^a	0.40 ± 0.06^d	535 ± 35^c	0.06 ± 0.001^a	0.60 ± 0.040^b

Chewiness: The energy required to chew a solid sample into a steady state when swallowed.

Resilience: The ratio of the elastic energy released by the sample upon return during the first compression process to the energy dissipation of the probe during compression.

Table 5. Effect of adding blueberry dregs powder on the color parameters of mixed dough.

Add amount/%	L*	a*	b*	ΔE
0 (Control)	81.75 ± 0.06^a	1.93 ± 0.05^d	14.82 ± 0.22^a	83.11 ± 0.09^a
2	57.07 ± 0.56^b	5.83 ± 0.12^c	6.53 ± 0.32^b	57.74 ± 0.51^b
4	46.70 ± 0.15c	9.02 ± 0.18^b	6.25 ± 0.10^bc	47.97 ± 0.10^c
6	41.34 ± 0.25^d	12.17 ± 0.20^a	6.00 ± 0.06^c	43.51 ± 0.20^d

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