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Pregled bibliografske jedinice broj: 1008839

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


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 ; Lončarić, Ante (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 2019. str. 62-62 (poster, međunarodna recenzija, sažetak, ostalo)


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

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

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, ostalo

Izvornik
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 : Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 2019, 62-62

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

Mjesto i datum
Osijek, Hrvatska, 11-14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Descriptive analysis ; gluten-free bread ; hedonic analysis ; pea flour ; sourdough

Sažetak
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.

Izvorni jezik
Hrvatski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

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 ; Lončarić, Ante (ur.).
Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology, 2019. str. 62-62 (poster, međunarodna recenzija, sažetak, ostalo)
Drakula, S., Budimir, V., Krpan, M., Novotni, D., Voučko, B., Čukelj Mustač, N., Hruškar, M. & Ćurić, D. (2019) Sensory properties of gluten-free bread with pea flour and improvement agents. U: Jozinović, A., Budžaki, S., Strelec, I. & Lončarić, A. (ur.)10th International Congress „Flour-Bread ′19” and the 12th Croatian Congress of Cereal Technologists „Brašno-Kruh ′19.”, Book of Abstracts.
@article{article, year = {2019}, pages = {62-62}, keywords = {descriptive analysis, gluten-free bread, hedonic analysis, pea flour, sourdough}, title = {Sensory properties of gluten-free bread with pea flour and improvement agents}, keyword = {descriptive analysis, gluten-free bread, hedonic analysis, pea flour, sourdough}, publisher = {Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology}, publisherplace = {Osijek, Hrvatska} }