Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes-Reference-Cited by-同舟云学术

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Published:2020-06-01 Issue:1 Volume:24 Page:99-112
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Michalak-Majewska Monika¹,Muszyński Siemowit²,Sołowiej Bartosz³,Radzki Wojciech¹,Gustaw Waldemar¹,Skrzypczak Katarzyna¹,Stanikowski Piotr¹

Affiliation:

1. Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology , University of Life Sciences in Lublin , Skromna 8, 20-704 Lublin , Poland

2. Department of Biophysics, Faculty of Environmental Biology , University of Life Sciences in Lublin , Akademicka 13, 20-950 Lublin , Poland

3. Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology , University of Life Sciences in Lublin , Skromna 8, 20-704 Lublin , Poland

Abstract

Abstract In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2020-0009

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