Research Information System
International Journal of Design and Nature and Ecodynamics, vol.21, no.3, pp.881-892, 2026 (Scopus)
The object of the study is the production of functional bread from winery residues and the processes occurring during this production. Although numerous studies have been conducted on the recycling of winery residues, the composition of grape pomace and wood flour formed during grape processing and pruning, as well as their dietary fiber content and the extraction and use of these components in bread production, have not been sufficiently investigated. The iodine content in pomace obtained from the Bayanshira grape variety was 11.25 mg/kg, while in the Madrasa variety it was 4.05 mg/kg. The richness of pomace flour in amino acids, iron, and other minerals, as well as iodine, provides a basis for its use as a functional additive. The total amount of amino acids in pomace flour obtained from the Bayanshira variety was 2.61% higher compared to wood flour, while in the Madrasa variety, it was 3.21% higher. Compared to the dry perennial part of the grapevine, the content of easily soluble polysaccharides in one-year shoots obtained from pruning was almost 8 times higher. The moisture content of dried and fermented grape pomace samples varied between 0.830–3.955%. It was found that drying temperature and method have a significant effect on the moisture content of pomace. Although an increase in temperature to 90 ℃ in conventional dryers led to a decrease in some compositional indicators and antiradical activity, both the content of phenolic compounds and antiradical activity were better preserved during freeze-drying. Bread samples were prepared by adding 3, 5, 7, and 10% (w|w, based on flour) pomace pectin extract to the dough and compared with a control (without addition) sample. It was found that in the bread sample with 5% pectin extract, porosity increased from 71% to 79% compared to the control, i.e., an increase of 8%; specific volume increased from 290.0 cm3/100 g to 308.1 cm3/100 g, i.e., by 18.1 cm3/100 g. At the same time, an increase in the sorption capacity of bread from 104 to 186 mg Pb2+/g and in volume from 855 to 890 cm3was observed. All these were reflected in the organoleptic evaluation, where the experimental sample was rated 0.25 points higher than the control.