Influence of addition and proportion of blueberry wine residue on dough characteristics

Blueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten flour dough, and changed the water absorption, formation time, textural characteristics, and colour difference. With increasing amounts of blueberry wine residue, the water absorption, pasting temperature, formation time, hardness, colour, and luster of the dough gradually increased, whereas the stability time, final viscosity, retrogradation value, and chewiness gradually declined. When the amount of blueberry wine residue was 4%, the resulting dough properties were more suitable for the processing of dough products. This study provides a theoretical reference for the application of blueberry wine residues in food.