<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>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.</p>
</abstract>

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.

Effect of whole-grain flour addition on bread sensory quality

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Effect of whole-grain flour addition on bread sensory quality"}

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...

Effect of whole-grain flour addition on bread sensory quality

Publié en ligne: 26 nov. 2023

Pages: 3 - 13

DOI: https://doi.org/10.2478/mjfst-2023-0001

© 2023 Alexandra Tauferová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.