[Sensory evaluation of bread enriched with fibres]

Kopstale, E.; Strautniece, E. . Faculty of Food Technology

[Sensory evaluation of bread enriched with fibres]

1999

Kopstale, E. | Strautniece, E. (Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology)

The aim of the research was to determine the influence of fibre on bread quality and its sensory properties, if part of flour is replaced by it. Sensory properties are decisive in the evaluation of a product as they have a great influence on the choice of customers. In the experiments 30 experts evaluated four specially baked bread samples in that 0, 5, 10 and 15% of wheat flour was replaced by swede fibre in the form of dry powder. The evaluation methods are explained, the results are shown in a table. The dispersion analyses showed that there were no essential changes in the quality and the sensory properties of bread.

Afficher plus [+]

Mots clés AGROVOC

alimentos analyse organoleptique brassica rapa bread digestive system diseases enfermedades del sistema digestivo fibras fibre fibres foods latvia letonia lettonie maladie de l'appareil digestif nabo navet organoleptic analysis pain pan produit alimentaire recherche research trigo turnips wheats

Informations bibliographiques

Editeur

Latvian University of Agriculture

Pagination

p. 30-33

D'autres materias

Ble; Investigacion; Analisis organoleptico

Langue

letton

Note

Summaries (En, Lv)

3 tables; 4 ref.

Titre traduit

Skiedrvielam bagatinatas maizes sensorais novertejums

Type

Summary; Conference; Non-Conventional

Source

[New century and food. Reports of the research practical conference], Latvian Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology.- Jelgava (Latvia): Latvian University of Agriculture, 1999. 206 p.

Conférence

Zinatniski praktiska konference: Jaunais gadsimts un partika, Jelgava (Latvia), 21 Apr 1999

Sur AGRIS depuis: 1999-08-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

Découvrez la collection de ce fournisseur de données dans AGRIS

Consulter Google Scholar

Si vous remarquez des informations incorrectes dans cette référence bibliographique, veuillez nous contacter à l'adresse [email protected]

FAO AGRIS - Système international des sciences et technologies agricoles

Share

[Sensory evaluation of bread enriched with fibres]

1999

Mots clés AGROVOC

Informations bibliographiques