The Potential of using Georgian Wine and Dried Prune in the Production of Bakery Products

Abstract

A study was conducted on bread enriched with grape seed flour and Saperavi* wine to determine the total phenolics and anthocyanins transferred. Additionally, the physical-chemical parameters of bread baked using standard technology and bread enriched with dried prunes were evaluated and the organoleptic properties of the ready-made product were studied. Adding 20 ml of Saperavi wine resulted in a total phenolic content of 52 mg/l, with no detected anthocyanins. When 30 ml of Saperavi wine was added, the total phenolic content reached 103 mg/l, and the anthocyanin content was 15 mg/l. The effect of wine addition in these samples was more pronounced organoleptically in terms of taste, aroma, and color rather than in the number of chemical parameters transferred from the wine. However, it should be noted that the transfer of phenolic compounds from the wine to the bread imparted antioxidant nutritional value and distinct technological and organoleptic qualities to the product. Determining the physical-chemical parameters and studying the organoleptic properties of bread enriched with dried prunes showed that the use of prunes affects the acidity, moisture, and porosity of the bread crumb, as well as the protein, fat, and carbohydrate content and the energy value of the final product. Phenolic compounds transferred from Saperavi wine to the bread, along with biologically active nutrients from dried prunes, contribute to the high biological activity of the bread. Therefore, the bread has functional significance for therapeutic-prophylactic and preventive purposes.