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Hedonic evaluation of wheat bread with berries marc
2005
Gailite, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:ingrida.gailite@navigator.lv | Strautniece, E.(Latvia Univ. of Agriculture, Jelgava (Latvia))
The aim of the present study was to investigate the application possibilities of berries marc in wheat bread making to improve its quality. Sensory evaluation was used to determine the liking degree of bread with berries marc. Twenty samples of wheat bread with raspberries, white currants, gooseberries and seabuckthorn marc were produced by using standard technology. A 9 point hedonic scale was used to find out the degree of liking. The sensory data were analyzed using analysis of variance (ANOVA) and Tukey's test. The results of hedonic scaling show that berries marc (5-10% of the flour mass) can be used in baking wheat bread.
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