The use of berry marc in production of wheat bred
2005
Gailote, I. | Strautniece, E.(Latvia Univ. of Agriculture (Latvia))
As the tendency to use wheat bread, which is made of high milling flour it is necessary to improve its quality: nutritional value, sensory properties and safety as well as enrich it with fibres, mineral substances and vitamins. One of the possibilities is the use of berry marc. They contain insoluble fibres, unsaturated fatty acids, antioxidants especially vitamin E, carotenoids, vitamin C and others, that would improve the quality of wheat bread. Ten samples of wheat bread with raspberry and currant marc (adding 5, 10, 15 20 and 25%) are used in sensory analysis. The results of hedonic estimation show that 5% and 10% of raspberry marc (from the flour mass) and 5% of currants marc (from the flour mass) can be used in baking wheat bread. The adding of 15-25% of berry marc reduces the degree of liking for the estimated wheat bread samples because of the higher sourness
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