## 1 Introduction  
Wheat flour is the basic ingredient for many staple foods, such as bread, pasta, muffins, biscuits, etc., consumed worldwide. Food industry evolution implies the development of novel products with high nutritional value that could capture consumers' attention. In countries such as Romania, where the cultivated area of durum wheat (_Tritcium durum_) is small, only 1% of the total wheat cultivated area [1], pasta producers usually use common (_Tritcium aestivum_) wheat flour for short pasta manufacturing, trying to achieve the quality of durum wheat pasta by employing special processing technologies such as vacuum dough mixing and extrusion. The nutritional and technological behavior of wheat flour can be changed by applying various physical treatments, one of them being heat-moisture treatment (HMT) which implies flour heating at higher level than the gelatinization temperature and under water restriction (<35%) [2]. HMT is an easy to control process and it is eco-friendly compared to chemical modifications of starch-based matrices. The intensities of component change in wheat flour during treatment depends on the regime applied (temperature, time, and moisture level), but also on the interactions between molecules, especially starch-protein and starch-lipids [3]. The main effects of HMT consist of starch crystalline area disruption, double helices destruction, and a reorganization of the crystallites and interactions between wheat polymer chains [4]. These molecular changes lead to nutritional value enhancement, but also to different technological properties of the final product. Some studies have revealed positive effects of HMT, including improving starch digestibility, increasing resistant and slowly digestible starch, and lowering rapid digestible starch values [4, 5]. Dough rheological properties and final product texture are affected by flour treatment, depending on the amylose content, starch shape deformation that may occur, starch swelling and interactions between continuous and dispersed phases [3; 6]. [PERSON] et al. [7] reported higher elastic and viscous moduli of vermicelli pasta dough from HMT potato starch as the moisture content applied was higher, with the textural parameters in terms of hardness, springiness and chewiness also increasing with treatment moisture increase. The wine industry generates high amounts of valuable by-products that can be successfully incorporated in food formulations as functional ingredients due to their raised quantity of dietary fibers and bioactive compounds with antioxidant properties [8; 9]. Grape peels are rich in dietary fibers, 98.5% being represented by insoluble fractions, the chemical composition depending on the variety and vinicitation process [10]. The potential of grape peels to inhibit oxidative processes is given by their high contents of polyphenols such as anthocyanins, hydroxycinnamic acids, catechins, and flavonoids [10; 11]. Therefore, grape peels can be used to increase the nutritional and functional value of foods. [PERSON] et al. [12] reported higher polyphenols and antioxidant activities of pasta enriched with grape peels. According to the data presented by [PERSON] and [PERSON] [13], the addition of 5% grape pomace to gluten free pasta caused the increase of fiber content 13.50 times compared to the control. [PERSON] et al. [14] obtained increases of total polyphenics content of pasta with grape pomace of 200-500% compared to the control. [PERSON] et al. [15] stated that wheat flour supplemented by 15% grape peels presented 90% more fiber than flour without addition, while the calcium and potassium contents were improved by more than 150%. [PERSON] et al. [16] reported higher cooking loss (5.38-6.35%) of fettuccini pasta with 25-75 g/kg grape marc incorporated, compared to the control (5.45%).