Structure of bread products: comparison of the results of sensorial and instrumental quality parameters

Authors

  • S. Verbytskyi Institute of Food Resources NAAS
  • L. Anisimova
  • L. Teslenko

Keywords:

bakery products, rheological parameters, sensorial research, texture

Abstract

Sensorial research of bakery products together with their rheological parameters according to Texture profile analysis (ТРА) method is accomplished. The rheological parameters are determined to be more precise to reflect the differences of rye-wheat and wheat bakery products. The conclusion on the possible numbering them among the standard quality parameters of bakery products is made providing that additional research is fulfilled to take their composition together with terms and conditions of storage into account.

Downloads

Download data is not yet available.

References

Jackman, R.L. Perspectives in the textural evaluation of plant foods / R.L. Jackman, D.W. Stanley // Trends in Food Science & Technology. – 1995. – 6 (6): 187-194.

Matsumoto, S. Pioneer works on Rheology of foodstuffs in Japan / S. Matsumoto // Nihon Reoroji Gakkaishi. – 2005. – Vol. 33, No. 2. – P. 61-66.

Косой, В.Д. Инженерная реология в производстве колбас / В.Д. Косой, А.Д. Малишев, С.Б. Юдина. – М.: КолосС, 2005. – С. 37-39.

Rosenthal A.J. Food texture. Measurement and perception: Моnоgr. / A.J. Rosenthal – Gaithersburg, Maryland: Aspen Publishers, Inc., 1999. – P. 9-12.

Bourne, M.C. Food Texture and Viscosity. Concept and Measurement. Second Edition. April 2002. Academic Press, London – San Diego, 446 p.

Nadulski, R. Methodological aspects of food texture measurements using TPA test / R. Nadulski // Int. Agrophysics. – 2000. – 14. – P. 207-213.

Brady, P.L. Correlations of Sensory and Instrumental Measures of Bread Texture / P.L. Brady, S.M. Mayer // Cereal Chem. – 1985. – 62 (1):70.

ДСТУ 4583:2006 Хліб із житнього та суміші житнього і пшеничного борошна. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.

ДСТУ 4587:2006 Вироби булочні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.

ГОСТ 28808-90 Хлеб из пшеничной муки. Общие технические условия. – Введ. 1991 – 07 – 01. – М.: ИПК Изд-во стандартов, 2006. – 6 с.

ДСТУ 4585:2006 Вироби хлібобулочні здобні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 18 с.

Larmond, L. Laboratory methods for sensory evaluation of food / Research Branch of Canada department of agriculture. – 1977. – Publication № 1637.

Published

2014-12-25

How to Cite

Verbytskyi, S., Anisimova, L. ., & Teslenko, L. . (2014). Structure of bread products: comparison of the results of sensorial and instrumental quality parameters. FOOD RESOURCES, 2(03), 14–18. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/503

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.