Wine waste used to fortify baked goods

29th August, 2014 by Simon Howland

Researchers have found that wine grape pomace could be used to increase the antioxidant and dietary fiber content in breads, muffins and brownies.

We could soon start seeing bread and wine combined.

We could soon start seeing bread and wine combined.

Citing research published in the Journal of Food Science, Industrial baking news site bakeryandsnacks.com reported that a team from Oregon University in the US ran a study involving the fortification of a range of baked goods with both a Pinot Grigio and Pinot Noir pomace.

They found both the red and white grape waste increased the phenolic and dietary content of the baked goods.

According to the research dietary fiber could be increased by more than 20% and polyphenols by 5.9-194.4% in breads and muffins without impacting on consumer acceptance.

According to the researchers: “The results of this study demonstrated the feasibility of wine grape pomace as an ingredient to increase the content of bioactive compounds in baked goods for promoting human health and the re-utilisation of the wine grape pomace for decreasing waste from winemaking.”

“Wine pomace constitutes about 20% of harvested grapes,” they said.

The researchers explained that wine grape pomace contained high levels of dietary fiber and polyphenols even after the winemaking process: “A majority of the polyphenols from red wine grapes remain in the skins and seeds after pressing lending the pomace as an excellent source of polyphenols.”

Anyone for Pinot Noir chocolate brownie muffins?

Anyone for Pinot Noir chocolate brownie muffins?

“In addition, by using the pomace in its natural form instead of as an extract, there is a higher retention of polyphenols and their synergistic effects,” they said.

The researchers acknowledged the pomace could impact taste, colour and texture but consumer testing showed Pinot Noir pomace could be used to replace wheat flour at 5% in bread, 10% in muffins and 15% in brownies without resulting in any negative effects on overall sensory characteristics.

The researchers found that whilst mouth feel and colour were impacted by the process strategies could be implemented to counter the effects such as highlighting the health attributes associated with higher fiber.

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