Using Wine By-Product to Fortify Bread

The Wheat Marketing Center conducts wheat utilization research projects. A recent study took a winemaking by-product, wine grape pumace — which is the residual seeds and skin from winemaking — and added it as an ingredient in bread.

Wheat Marketing Center Technical Director Dr. Gary Hou shares

Hou: "There is a way to increase the value of this by-product because it has very high nutrients such as polyphenols which are antioxidants and also very high amounts of dietary fiber. So perfect to utilize in human food."

He continues with what they discovered through the study and from the panel of tasters as to what was thought of bread with the addition of wine grape pumace.

Hou: "To extend the shelf life (of bread) by not using but replace chemical preservations. It is a natural preservative. It modifies or reduces the TH which minimizes the mold growth. Second is the flavor. A lot of the panelists noted that the fallow associated with the wine flavor and they liked that. It is unique to this product. Third is the health benefits. Once consumers are informed of the increased health benefits - -most people are for that."

The research recommendations include further grinding of the pumace to reduce the grittiness reported by some of the panelists. The Center will continue researching using the wine grape products in other grain-based products like flour tortillas, bagels or muffins.