Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat

Callejo, María Jesús; Vargas-Kostiuk, María-Eugenia; Rodríguez-Quijano, Marta

doi:10.1016/j.jcs.2014.09.008

Cited by 45 publications

(31 citation statements)

References 12 publications

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“…Despite using this simple method, we observed a large differentiation in flavor of the different breads, leading to a significant s 2 G (Table 1). These findings underline results from other studies that also report significant differences in flavor between their few investigated varieties (Callejo et al, 2015;Starr et al, 2015).…”

Section: Good Differentiation Among Varieties Regarding Flavor and Odsupporting

confidence: 89%

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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Spelt (Triticum aestivum L. ssp. spelta) is an old hulled wheat currently receiving renewed interest of consumers, bakers, millers, and farmers. Our objectives were (i) to assess the genetic variability and heritability of agronomic and quality traits together with the flavor and odor of breads, (ii) to investigate correlations among these traits, and (iii) to draw conclusions for spelt breeding targeting improved yield, quality, and flavor of end products. Therefore, we investigated 30 spelt varieties in up to six field locations and determined important agronomic parameters and numerous quality traits, as well as flavor and odor of breads made from all varieties. As for the closely related bread wheat (T. aestivum L. ssp. aestivum), protein and gluten content were tightly correlated in spelt, but both were only moderately correlated with protein quality. The correlation between the sedimentation volume determined either with sodium dodecyl sulfate (SDSS) or according to Zeleny was very high (r = 0.94, p < 0.001). However, SDSS differentiated the spelt varieties better and is thus proposed for future spelt breeding and evaluations. We determined a significant genetic variation for bread flavor with a heritability of 0.56. Furthermore, this flavor was not correlated with traits important for spelt breeding, i.e., protein quality and agronomy. Thus, future breeding can simultaneously target improved yield, bread‐making quality, and a more aromatic bread flavor of new spelt varieties, which would also be of interest for bread and durum wheat (Triticum durum Desf.). These findings highlight the need of an intensified interdisciplinary research to develop faster methods for flavor and odor evaluation of breads.

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Section: Good Differentiation Among Varieties Regarding Flavor and Odsupporting

confidence: 89%

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Rapp

Beck²,

Gütler³

et al. 2017

Crop Science

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“…The results of sensory cohesiveness of bread samples are shown in Table , with grades ranging from 4.50 to 6.96, similar (2.8–8.2) to those found in the study of Callejo et al . () where breads were baked with bread wheat and spelt wheat.…”

Section: Resultsmentioning

confidence: 99%

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer

Scheuer

Luccio

Zibetti

et al. 2015

Journal of Texture Studies

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Food texture is one of the most widely measured quality attributes during processing and consumption, being measured by instrumental and sensory means. The aims of this study were to measure the textural parameters of the crumb of 14 whole-wheat bread loaves made with whole-wheat flour and fat replacer using instrumental methods and a sensory trained panel, and to determine the relationship between instrumental and sensory assessments. The data of instrumental and sensory texture were individually subjected to analysis of variance and correlated using principal component analysis. The analyses showed that for both (instrumental and sensory texture), the less firm, more elastic and more cohesive bread loaves have <60% whole-wheat flour, regardless of the content of fat replacer. The hardness attribute, measured with a texturometer, was consistent with the results of other published works and with our sensory evaluation as the matrix showed correlation coefficients with high values.

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“…A comparative study with spelt varieties showed acceptable sensory scores with significant differences among the varieties (Korczyk Szabó and Lacko Bartošová ), leading to conclude that spelt might be a suitable raw material for bread making, but it remains closely related to the choice of spelt variety (Korczyk Szabó and Lacko Bartošová ). Compared to common bread, spelt genotypes had high crumb elasticity, but low crumb cell homogeneity, which are probably due to its special dough rheological attributes (Callejo and others ). Nutritionally, these breads had less total starch, more resistant starch, and less rapidly digested proteins in comparison to bread made with modern wheat flours (Bonafaccia and others ).…”

Section: Ancient Grains‐based Foodstuffs: Nutritional Added Value Andmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat

Cited by 45 publications

References 12 publications

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Spelt: Agronomy, Quality, and Flavor of Its Breads from 30 Varieties Tested across Multiple Environments

Relationship between Instrumental and Sensory Texture Profile of Bread Loaves Made with Whole‐Wheat Flour and Fat Replacer

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

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