EFFECT OF GRAPE OIL MICROEMULSION ON TEXTURAL AND SENSORY PROPERTIES OF BREAD

Abstract

The effect of additives of microemulsions (oil/water) from grape seed oil on the textural and sensory properties of wheat-rye bread and wheat French loaf was evaluated. Analysis of the texture of the final products showed no difference in elasticity. The microemulsion-added wheat french loaf samples had lower dryness compared to the control wheat french loaf. The Wheat French Loaf samples with more microemulsion additives (30-40 g/kg) were of better quality than the control Wheat French Loaf samples. The experts rated the samples of the French long loaf with the addition of microemulsion as better and less dry.