<abstract xmlns="http://www.w3.org/1999/xhtml"><p>A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36–5.75), saltiness (1.22–4.12), sweetness (1.78–5.08), and yeastiness (1.93–4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.</p></abstract>

A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36–5.75), saltiness (1.22–4.12), sweetness (1.78–5.08), and yeastiness (1.93–4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

Department of Plant Origin Foodstuffs Hygiene and Technology, 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 3.0 License.

A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked...

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

Data publikacji: 06 maj 2022

Zakres stron: 17 - 23

DOI: https://doi.org/10.2478/mjfst-2022-0003

Słowa kluczowe
coeliac disease, intolerance, gluten sensitivity, packed bakery products, surface colour

© 2022 Alexandra Tauferová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network

Data publikacji: 06 maj 2022

Zakres stron: 17 - 23

DOI: https://doi.org/10.2478/mjfst-2022-0003

Słowa kluczowecoeliac disease, intolerance, gluten sensitivity, packed bakery products, surface colour

© 2022 Alexandra Tauferová et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
coeliac disease, intolerance, gluten sensitivity, packed bakery products, surface colour