OANA BIANCA OPREA, LIVIA APOSTOL, SIMONA BUNGAU, GABRIELA CIOCA, ALINA DORA SAMUEL, MIHAELA BADEA, LIVIU GACEU CERCETARI PRIVIND COMPOZITIA CHIMICA SI PROPRIETATILE REOLOGICE ALE MIXTURILOR DIN FAINA DE GRAU SI EPICARP DE STRUGURI Grape skin is considered a valuable by-product for antioxidant and antibacterial agent preparation. The grape skin contains some active compounds, such as, dietary fiber, polyphenols, flavonols, and resveratrol; it is commonly used as a nutritional supplement. The main aim of this study was to establish the optimum dose of grape skin flour, to be used as a functional ingredient in the bakery products industry, from both chemical and rheological point of view. The laboratory experiments evaluated the functional potential of wheat flour enriched with grape skin flour, in different proportions, by examining the chemical composition and rheological behaviour of the doughs. Protein, crude fibre, fat, ash and mineral contents were determined. Using ¹H-NMR spectral technique, the fatty acids composition was determined, especially the concentrations of short-chain saturated fatty acids (C4-C8), di-unsaturated fatty acids, mono-unsaturated fatty acids and long-chain saturated fatty acids (>C8). 1H-NMR spectra were recorded on a Bruker Ascend 400 MHz spectrometer. The rheological behaviour was analyzed using the predefined Chopin + protocol on Mixolab, an equipment of CHOPIN Technologies. Grape skin flour was incorporated into wheat flour at three different levels, 5, 10 and 15% and it was found that incorporation up to a 15% level into the formulation of wheat flour yielded an acceptable product in terms of rheological parameters, with improved chemical, nutritional and functional properties.