Utilization of Defatted and Phenolic-Extracted Grape Pomace Flour in Bakery Products: Valorization and Functional Potential

Abstract

Grape pomace is a high-volume by-product of wine production, whose thorough valorization is of particular importance for the modern circular bioeconomy and the sustainable development of the agri-food sector. The present study aims to evaluate the potential of flour obtained from grape pomace for application in bakery products. After the removal of oil and the main phenolic fraction, the resulting flour is characterized by a high dietary fiber content and is considered a promising raw material for improving the structural parameters of dough and the functional–technological properties of the final products. The incorporation of such flour into bakery formulations offers the possibility to simultaneously reduce reliance on conventional flours and increase the intake of dietary fiber and bioactive components, which is in line with current scientific and technological trends in the development of functional and sustainable food products. This approach, on the one hand, highlights the specific technological potential of defatted and phenolic-extracted grape pomace flour and, on the other hand, strengthens the integration of wine-making by-products into the value chain as a source of high value-added ingredients for the food industry