Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
2020
Michalak-Majewska Monika | Muszyński Siemowit | Sołowiej Bartosz | Radzki Wojciech | Gustaw Waldemar | Skrzypczak Katarzyna | Stanikowski Piotr
In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.
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