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Hedonic evaluation of wheat bread with berries marc
2005
Gailite, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:ingrida.gailite@navigator.lv | Strautniece, E.(Latvia Univ. of Agriculture, Jelgava (Latvia))
The aim of the present study was to investigate the application possibilities of berries marc in wheat bread making to improve its quality. Sensory evaluation was used to determine the liking degree of bread with berries marc. Twenty samples of wheat bread with raspberries, white currants, gooseberries and seabuckthorn marc were produced by using standard technology. A 9 point hedonic scale was used to find out the degree of liking. The sensory data were analyzed using analysis of variance (ANOVA) and Tukey's test. The results of hedonic scaling show that berries marc (5-10% of the flour mass) can be used in baking wheat bread.
显示更多 [+] 显示较少 [-]Investigation of the quality of dough with germinated grain additive
2005
Rakcejeva, T.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:Tatjana.Rakcejeva@llu.lv | Skudra, L.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Legzdina, L.(Latvia Univ. of Agriculture, Jelgava (Latvia))
Germinated grains are added to wheat dough with the purpose to promote the biological value of bread. As a result, a new product was obtained with a higher content of protein, fibre, B group vitamins; and vitamins C and E. The task was to investigate gluten quality changes at grain germination time, wheat dough rheological properties changes with various wheat, rye and barley amount additions, germinated for a different time. With the purpose to save maximum stability value of gluten, it was ascertained that the germination time of wheat grain could not be more than 24 hours. The best dough quality was obtained with germinated wheat grain additive. Germinated rye and barley grain additive (more than the experimentally ascertained amount) increases dough softening, decreases dough development time and dough stability. Only adding experimentally determined optimal amount of germinated grain, which promotes high quality bread, could produce dough with accepted rheological properties.
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