Relations between attributes of the sensory texture quality and mechanical properties of flat crisp bread produced by extrusion technology
1991
Pokorny, J. | Vierecklova, M. | Jasna, E. | Davidek, J. (Vysoka Skola Chemickotechnologicka, Prague (CSFR)) | Houska, M. | Pokorny, D. | Kubesova, A. | Holas, J.
Flat crisp bread produced on a double-screw extruder Continua 58 from wheat, rye or barley flour with eventual addition of wheat bran was evaluated by sensory profile analysis and with use of the Instron Type 1140 machine, and some mechanical properties were measured. Linear, statistically significant relationships were found between various sensory attributes and mechanical properties. The relations between the overall texture quality determined by the sensory analysis (using graphical or category scales) and different mechanical properties possessed particularly high correlation coefficients so that the sensory analysis can be replaced by the instrumental measurement in certain degree.
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