Effect of whole-grain flour addition on bread sensory quality

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of whole-grain flour addition on bread sensory quality

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Effect of whole-grain flour addition on bread sensory quality

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Maso International

ISSN

1805-5281

e-ISSN

1805-529X

Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

11

Strana od-do

3-13

Kód UT WoS článku

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EID výsledku v databázi Scopus

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