Sensory Attributes of Bakery Products

Heiniö, Raija-Liisa

doi:10.1002/9780470277553.ch16

Cited by 10 publications

(8 citation statements)

References 53 publications

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“…Germination encourages the bioactivity of the grain that give rise to new flavours such as malty. 33 The cause of a malty aroma and flavour in sorghum breads needs further investigation.…”

Section: Discussionmentioning

confidence: 99%

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Nkhabutlane

Rand

Kock

2014

J. Sci. Food Agric.

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BACKGROUND In Lesotho, traditional bread covers different types of dumplings prepared with cereal flour, water, salt and sourdough. This study characterized eight steamed breads prepared from wheat, maize and sorghum. Breads were prepared from both commercial and self‐milled flours according to the procedures followed in rural and urban areas of Lesotho. Descriptive sensory evaluation was conducted to profile sensory properties of the breads. Flour particle sizes, sourdough properties and bread colour, volume and texture were also characterized. RESULTS The type of cereal and milling properties of the flour used had substantial effects on the physical and sensory properties of the bread. Steamed wheat breads had greater volume, softer crumb and more bland flavour compared with sorghum and maize breads. Both sorghum and maize steamed breads prepared according to traditional Basotho procedures were characterized by low loaf volume, denser crumb, more complex and strong flavours and aroma, notably sour, musty, malty, dairy sour and fermented aroma. The texture of the non‐wheat bread types was heavy, chewy, dry, fibrous and more brittle and needed a higher compression force to deform. CONCLUSION This study provided insight on the sensory properties of steamed bread as prepared in Lesotho. Further research is needed to optimize sensory properties of the non‐wheat steamed breads by controlling the flour particle size, compositing non‐wheat flours with different levels of wheat flour, addition of protein sources and gums, altering the amount of water, improving the pre‐gelatinization process and optimizing the steaming method of cooking bread. [[ArtCopyrightmsg]]

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“…Germination encourages the bioactivity of the grain that give rise to new flavours such as malty. 33 The cause of a malty aroma and flavour in sorghum breads needs further investigation.…”

Section: Discussionmentioning

confidence: 99%

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Nkhabutlane

Rand

Kock

2014

J. Sci. Food Agric.

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“…It was assumed that elderlies preferred bread with a soften texture, because elderlies often suffered from chewing and swallowing difficulties (Fillion and Kilcast, 2001) and wearing a dental prosthesis, which complicate eating (Liedberg et al, 2005). Also chewing properties effected acceptance of bread (Heiniö, 2006). But although bread with 18 µm fibres is softer than standard bread and bread with 300 µm cellulose fibres, elderlies preferred standard bread and bread with 300 µm cellulose fibres.…”

Section: Preference Testmentioning

confidence: 99%

“…2013;Gan et al, 1992;Wang et al, 2002).Furthermore elderlies often suffer from chewing and swallowing difficulties (Fillion and Kilcast, 2001) and wearing a dental prosthesis, which may complicate sometimes eating (Liedberg et al, 2005). As chewing properties affected the acceptance of bread (Heiniö, 2006), cellulose was also added to the rye bread in order to soften crumb texture. It was supposed that a soft crumb facilitated chewing and swallowing of bread and increase linking of fortified rye bread by elderlies.…”

Section: Introductionmentioning

confidence: 99%

Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults

Fuckerer¹,

Hensel²,

Schmitt³

2016

JFS

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<p>Several clinical studies suggest that a sufficient daily intake of fibres has positive effects on prevention of different diseases. Other studies show that most elderlies ingest too less fibres daily. As bread is one of the daily consumed food by elderly a brown rye bread fortified with three different cellulose fibres length (18 µm, 300 µm, 700 µm) was developed. To find out whether elderly would consume such cellulose fortified rye breads, preference tests and a questionnaire about fibres and liking of fibres enriched rye breads were conducted with people older than 75 years and living in a nursing home. Comparable test were conducted with young adults. Preference test and questionnaire showed that young adults favoured rye bread with 18 µm cellulose, because they associated soft crumb texture with freshly baked bread. Instead elderlies preferred standard rye bread and bread with 300 µm cellulose, because those two kinds of rye breads have similar crumb texture which is popular with elderlies. These results showed that there are differences in preferring of fortified rye bread between elderlies and young adults. Parallel questionnaires showed that elderlies and young are well informed about fibres and have a positive attitude towards rye bread fortified with fibres. Therefore given information about fibres did not increase liking of the fibre rye breads. Finally, it can be concluded that elderlies would eat bread fortified with fibers and there were differences in liking of bread between elderlies and young. </p>

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“…While flavor modality was observed to reflect the appreciation induced by extrinsic cues, texture modality showed little influence of the information in all cases. This was an interesting result, since plain white bread is a product category that volume and textural properties are known to be one of important contributors to its quality (Heinio, 2006;Redlinger et al, 2001). As shown in Figure 3, consumers liked texture of most samples similarly with no significant differences when blind tested, and it remained to be unaffected by extrinsic information.…”

Section: Extrinsic Information Effect On Modality Likingsmentioning

confidence: 93%

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

Lee

et al. 2017

Journal of Sensory Studies

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While bread is a staple food in western culture, it is a supplementary food in rice eating societies. The objective of this study was to investigate the effect of extrinsic flour information on bread acceptability in one of rice eating societies, Korea. Consumers evaluated six bread samples either blind or with flour information including which country it was produced and whether organic production was applied or not. Consumers' interest in health or in natural products was also measured. The results showed that information of using domestic flour had a strong positive effect on overall bread acceptability, while organic information particularly affected flavor preferences. Health or natural product interested people showed more distinct tendency of the above origin and organic effect. Texture liking remained unaffected by extrinsic information in all cases. Practical applications The results implied the possibility of consumers who consider bread as supplementary food may be either lacking in knowledge about bread quality in relation to flours, resulting in biased expectation induced from extrinsic information or may not care bread quality as carefully as consumers in societies who consume bread as staple food. Consumer attitudes to health and to natural product were observed to be important considerations when developing market strategies for bread consumers in Korea.

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Sensory Attributes of Bakery Products

Cited by 10 publications

References 53 publications

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

Rye Bread Fortified With Cellulose and Its Acceptance by Elderlies in Nursing Homes and Young Adults

Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers

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