Croatian scientific bibliography (CROSBI)



Bibliographic record number: 942320

Journal

Authors: Drakula, Saša; Kovač, Valentina; Krpan, Marina; Novotni, Dubravka; Čukelj, Nikolina; Voučko, Bojana; Hruškar, Mirjana; Ćurić, Duška
Title: Sensory analysis of the odour of gluten-free bread with sourdough and pea flour addition
( Sensory analysis of the odour of gluten-free bread with sourdough and pea flour addition )
Source: VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”, Book of Abstracts
Meeting: VII INTERNATIONAL SYMPOSIUM ON SOURDOUGH “Sourdough for health”
Location and date: Cork, Irska, 06-08.06.2018.
Keywords: descriptive sensory analysis, gluten-free bread, hedonic sensory analysis, pea flour, sourdough
( descriptive sensory analysis, gluten-free bread, hedonic sensory analysis, pea flour, sourdough )
Abstract:
The usual low nutritional value of gluten-free bread can be improved by legume flour addition. However, legumes could also negatively affect bread odour. Since odour plays a key role in the consumers’ preference of bread, it is important that the product offers an olfactory satisfaction. Sourdough is often used to improve bread odour. Thus the aim of this study was to develop a descriptive test, conduct a descriptive and hedonic sensory analysis of the odour of gluten-free bread made with/without pea flour addition (25%, flour basis) as well as with/without sourdough addition (20%, dough basis) and compare it to the odour of conventional wheat bread. Sourdough was produced with different lactic acid bacteria (Lactobacillus reuteri, Lactobacillus fermentum or Lactobacillus brevis). The results showed that the bread crumb was mostly characterized by the odour attributes ‘pea-’, ‘cooked rice-’, ‘yeast-’, ‘sourdough-’ and ‘raw dough-like’, while crust was characterized by odour attributes ‘fresh bread-’, ‘baked-’, ‘caramelised sugar-’ and ‘popcorn-like'. ‘Fresh bread-’ and ‘baked-like’ odours were positively, while ‘peanut-like’ odour negatively correlated with hedonic scores of bread crust. The addition of pea flour negatively affected odour acceptability as it increased intensity of ‘pea-’ and ‘raw dough- like’ odours of bread crumb. It also increased the intensity of ‘pea-like’ odour, and reduced the intensity of ‘baked-like’ odour of bread crust. On the other hand, the sourdough addition positively affected the odour acceptability. The odour of bread prepared without pea flour addition and with added Lactobacillus reuteri sourdough resembled the most to the odour of wheat bread.
Type of meeting: Poster
Type of presentation in a journal: Abstract
Type of peer-review: International peer-review
Project / theme: HRZZ-IP-2016-06-3789
Original language: eng
Category: Znanstveni
Research fields:
Food processing technology
URL: https://www.7thsymposiumonsourdough2018.com/uploads/7/1/8/2/71825805/book_of_abstract_sourdough_symposium_07_06_2018.pdf
Contrib. to CROSBI by: Saša Drakula (sajredini@pbf.hr), 11. Lip. 2018. u 06:08 sati