Effect of whole-grain flour addition on bread sensory quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880720" target="_blank" >RIV/62157124:16270/23:43880720 - isvavai.cz</a>
Result on the web
<a href="https://sciendo.com/article/10.2478/mjfst-2023-0001" target="_blank" >https://sciendo.com/article/10.2478/mjfst-2023-0001</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2478/mjfst-2023-0001" target="_blank" >10.2478/mjfst-2023-0001</a>

Result language
angličtina
Original language name
Effect of whole-grain flour addition on bread sensory quality
Original language description
Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.
Czech name
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Czech description
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Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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