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Winemaking Leftovers Find New Use in Baked Goods
A study published in the Journal of Food Science shows that wine grape pomace (WGP), a by-product of winemaking, may be incorporated into baked goods as a good source of polyphenols and dietary fiber. The researchers substituted wheat flour for pinot noir WGP in bread, brownies, and muffins, and evaluated the finished products for total phenolic content, total dietary fiber, and physicochemical and sensory properties. They found that they could ac…