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Sensory properties of gluten-free bread with pea flour and improvement agents (CROSBI ID 678182)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Drakula, Saša ; Budimir, Valentina ; Krpan, Marina ; Novotni, Dubravka ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Hruškar, Mirjana ; Ćurić, Duška Sensory properties of gluten-free bread with pea flour and improvement agents // 10th International Congress „Flour-Bread ′19” and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh ′19.”, Book of Abstracts / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica et al. (ur.). Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019. str. 62-62

Podaci o odgovornosti

Drakula, Saša ; Budimir, Valentina ; Krpan, Marina ; Novotni, Dubravka ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Hruškar, Mirjana ; Ćurić, Duška

hrvatski

Sensory properties of gluten-free bread with pea flour and improvement agents

Sensory perception plays a key role in the consumers’ choice of bread. The addition of legume flour in gluten-free bread can improve its usually low nutritional value, but could have a negative effect on its sensory properties. This study aimed to perform descriptive and hedonic analysis of the odour, taste, aroma, texture, and appearance of gluten-free bread prepared without and with pea flour addition (25%, flour basis). Bread with added pea flour was prepared also with addition of potential improvers – sourdough (10%, 20% or 30%, dough basis), proline and fructose (0.1% and 1%, flour basis, respectively). Sourdough was prepared with Lactobacillus brevis DSM 20054 as a starter, with addition of arginine (0.1%, flour basis) and protease (0.25%, protein basis). According to the descriptive analysis (14 panelists), bread without added pea flour was characterized by less pronounced taste, but more pronounced ‘fresh bread-like’ odour and aroma, lighter crumb/crust colour, lower crumb porosity, more moist and sticky texture. In contrast, bread with added pea flour and improvers was characterized by more pronounced ‘burnt-like’ and ‘caramelised sugar- like’ odour, ‘dough-like’ aroma, ‘pea-like’, ‘nut-like’, ‘fat-like’, sour odour and aroma. Higher sourdough addition led to darker crumb/crust colour, higher crumb porosity, less crumbly texture, less pronounced ‘pea-like’ odour and aroma, more pronounced ‘baked-like’ odour, ‘popcorn-like’ and ‘fresh bread-like’ aroma. Bread with 30% sourdough was the most preferred by consumers (n=58), being graded as ‘moderately liked’. Gluten-free bread with pea flour containing improvement agents has enhanced sensory properties compared to gluten- free bread without pea flour.

descriptive analysis ; gluten-free bread ; hedonic analysis ; pea flour ; sourdough

nije evidentirano

engleski

Sensory properties of gluten-free bread with pea flour and improvement agents

nije evidentirano

descriptive analysis ; gluten-free bread ; hedonic analysis ; pea flour ; sourdough

nije evidentirano

Podaci o prilogu

62-62.

2019.

objavljeno

Podaci o matičnoj publikaciji

10th International Congress „Flour-Bread ′19” and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh ′19.”, Book of Abstracts

Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante

Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku

1848-2554

Podaci o skupu

10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

poster

11.06.2019-14.06.2019

Osijek, Hrvatska

Povezanost rada

Prehrambena tehnologija