Influence of the wheat variety on the bread flavour | Influence de la variete de ble sur le gout du pain
2007
Brabant, C. | Fossati, D. | Kleijer, G.,Station de recherche Agroscope Changins-Waedenswil ACW, Nyon (Switzerland) | Vincent, V. | Jacques, Ch.
For years the flavour of the bread is included in the wheat breeding at Agroscope Changins-Wädenswil ACW Research Station. Flavour and aroma notes are given for each variety by the bakery school of Richemont at the bread baking official tests. A project was initiated by ACW and the sensory analysis laboratory EMOSENS of the Minoteries Group SA, with the financial support of Delley Semences et Plants, to get more details about the varieties influence on the bread flavour and to promote those which would have a particular flavour. Two approaches of sensory analyses were set up between 2003 and 2005 with either an experts panel of the laboratory EMOSENS or a non-trained consumers panel. Differences of flavour and aroma notes between the varieties were small and classification tended to follow the level of baking quality: the higher it is, the better the flavour and the aroma are appreciated. Breads with a soft crumb issued from class 1 or top varieties were more appreciated than those with a compact crumb from the class 2 varieties.
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