Comparison of selected sensory properties of wholemeal breads

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F15%3A43873787" target="_blank" >RIV/62157124:16270/15:43873787 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.5219/454" target="_blank" >http://dx.doi.org/10.5219/454</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.5219/454" target="_blank" >10.5219/454</a>

Result language
angličtina
Original language name
Comparison of selected sensory properties of wholemeal breads
Original language description
The aim of this study was to compare textural (firmness) and sensory properties (surface colour, crumb colour, crumb texture, appearance, appearance and colour preferences) between whole breads made from conventional wheat (Triticum aestivum, L.) and whole breads made from unconventional wheat (Triticum aestivum, L., winter variety Skorpion, grains with blue aleuron). Wholemeal breads (control samples with marks C1, C2 and C3) were prepared of 100, 90 and 80 % amount of conventional wholemeal wheat flour to 0, 10 and 20% amount of smooth white flour made from conventional wheat using baker's experiment. Wholemeal breads (experimental samples with marks S1, S2 and S3) were prepared of unconventional wholemeal wheat flour to smooth white wheat flour in same ratio as control samples of breads. Our results showed, that negative evaluation of some sensory attributes of breads made from unconventional wheat correlated with increasing addition of wholemeal flour of this wheat. It was found th
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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