The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. The rheological properties of the dough, substituted with GSF from the Aligoté variety, were recorded in the Mixolab device. The substitution has the effect of decreasing the Falling Number index simultaneously with the increase of the substitution level. The effects on the rheological properties are: the decrease of the dough's opposed torque, the increase of the dough's stability, the increase of the gelatinization temperature and the increase of the dough's opposed torque at the starch gelling, obviously improving the rheological properties of the dough, obtained from these flour mixtures. The results demonstrate the potential GSF in development composite flours.

This article brings into discussion the changes occurring as a result of the substitution of wheat flour with grape seed flour (GSF) in the rheological characteristics of wheat flour dough. The effects of the substitution level of basic wheat flour with GSF on the rheological properties of dough show that GSF can be an excellent source of food ingredient, which technological functionality is worth observing. This study can contribute to the development of new bread‐making products, improving their quality and providing health benefits.