The effects of some natural additives on the rheological properties of the bread dough and bread quality

In this study, it was aimed to reveal and demonstrate well how effective grape seed, which is a waste product of the wine producers and the institutions producing grape seed oil, pomegranate seed which is a waste product of those institutions producing pomegranate juice and pomegranate seed oil and rosehip seed which is a waste product of the institutions processing rosehip fruit, is on bread paste and bread characteristics. Samples from three types of seed flour (grape, pomegranate and rosehip) groups in different rates (%0, 5, 7.5 and 10) were added into the Type 650 wheat flour and bread produced with the use of that flour was studied with regards to their physical, chemical, rheological, textural and sensorial properties. Protein content (17.60%) and fat content (20.64%) of pomegranate seed is with the highest value in the seed flours. Total phenolic content (315.54 g/kg GAE) and the value of antiradical activity (IC50=166.62 mg/ml) of grape seed flour were determined with highest value than other seed flours. Total dietary fiber content of grape, pomegranate and rosehip seed were found as 84.61%, 69.65%, 88.43% respectively.With the addition of different seed flours in different rates into Type 650 wheat flour, the rate of seed flour in the wheat flour increased, and this increase was found to have affected the rheological properties of bread dough negatively and the quality of bread were decreased, and also the mass, width, length, height values of the bread were decreased while firmness and the total dietary fiber content of breads were determined to have significantly increased. It was also observed that the adhesiveness of bread was increased as the rate of seed flour added into the bread making formulation, the gumminess of the bread increased while chewiness of breads decreased.As a result of the sensory evaluation of breads produced with 5% grape, pomegranate and rosehip seed flour have been most liked after the control bread.