[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.
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