Malic acid enhances proanthocyanidin stability and their combined effects on dough rheological properties and bread quality

Proanthocyanidins, as one of the most common phenolic compounds in cereals, have various beneficial functionalities. However, baking can lead to proanthocyanidin degradation, which limits its application in baked products. This study aimed to use malic acid (MA) for the first time to stabilize grape seed proanthocyanidins (GSPs) in bread formulations and investigate the effects of the concentration ratios of two additives on dough properties and bread quality. Proanthocyanidin stability showed that MA can effectively enhance the retention of GSP in the dough up to 96.9%. Confocal laser scanning microscopy showed that the increase in MA concentration can effectively enhance the compact gluten structure of GSP dough. The dough rheological and textural properties indicated that when GSP was compounded with MA, the hardness of bread can be significantly reduced, and the color and specific volume can be improved. •Malic acid could increase the content and retention of proanthocyanidins in bread during baking.•Grape seed proanthocyanidins enhanced gluten strength, while malic acid is opposite.•Malic acid effectively enhanced the properties and structure of proanthocyanidin bread.