Sensory descriptive analysis and hedonic consumer test for Galician type breads

García‐Gómez, Belén; Fernández-Canto, Nerea; Vázquez‐Odériz, Ma Lourdes; García-Quiroga, Maruxa; Muñoz‐Ferreiro, Nieves; Romero‐Rodríguez, Ma Ángeles

doi:10.1016/j.foodcont.2021.108765

Cited by 34 publications

(27 citation statements)

References 27 publications

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“…In addition to its indisputable sensory characteristics [ 7 ], bread is also interesting from a nutritional point of view. Regarding macronutrients, cereals that contain starch as the main polysaccharide, are an excellent source of carbohydrates (50–80% of the energy intake is carbohydrates).…”

Section: Introductionmentioning

confidence: 99%

Element Content in Different Wheat Flours and Bread Varieties

Fernández-Canto

García-Gómez

Boado-Crego

et al. 2022

Foods

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The most consumed cereal-based product worldwide is bread. “Caaveiro”, an autochthonous variety with a recent growing interest, is one of the wheat varieties that fulfill the 25% local flour requirement in the PGI “Pan Galego” bread baking industry. The element content of the refined wheat flours used to make “Pan Galego” (‘‘Caaveiro’’, FCv; Castilla, FC; and a mixture of both, FM) was evaluated in ICP-MS. In addition, wholegrain flour (FWM) was included in the analysis. Loaves of bread were made with these flours (a, 100% FC; b, 100% FCv); and c, FM: 75% FC + 25% FCv) and their element content was analyzed. Wholegrain flour ranked the highest in almost all elements, highlighting the P (494.80 mg/100 g), while the FM and the FC presented the opposite behavior, with the highest Se values (14.4 and 15.8 mg/100 g, respectively). FCv was situated in an intermediate position regarding P, K, Mg, Mn, Zn, Fe and Na content, standing closer to FWM, although it presents the highest values for Cu (1076.3 µg/100 g). The differences observed in flour were maintained in bread. Hence, the local cultivar ‘‘Caaveiro’’ has an interesting nutritional profile from the point of view of the element content.

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Section: Introductionmentioning

confidence: 99%

Element Content in Different Wheat Flours and Bread Varieties

Fernández-Canto

García-Gómez

Boado-Crego

et al. 2022

Foods

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“…To establish different stages, scales have been developed to describe monitored characteristic gradations. This range takes into account the standard and optional organoleptic quality indicators [27]. As mentioned by Naumenko et al [26], bread sample was cut into two equal pieces.…”

Section: Sensory Analysis Of Bread Taking Into Account the Requiremen...mentioning

confidence: 99%

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product

Bagale

Kadi

Malinin

et al. 2022

International Journal of Food Science

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The quality of the bread has been always an important issue and needs to be improved. Curcumin nanoemulsion provides an antioxidant and other nutritional value to the bakery products. Our aim was to determine the effect of curcumin nanoemulsions as a food additive on the quality and digestibility of breads. Curcumin nanoemulsion was stabilized by using Tween 80 and an ultrasound approach and its incorporation of curcumin nanoemulsion into bread formulation as the replacement of margarine. The objects of the study were the obtained bread from wheat flour, namely, control sample, CuNE containing sample, and raw curcumin containing bread sample. The results of the sensory evaluation of prototype bread suggest that curcumin nanoemulsion does affect organoleptic properties of bread. The result of antioxidant activity for curcumin nanoemulsion bread is higher (31.59%) compared to a control bread (20.59%). Also, in addition to a positive effect, there is an increase in the total strain and the elasticity of the crumb of bread compared to the control bread. SEM (scanning electron microscope) study shows that formulation with nanoemulsion promotes uniform distribution of fine pores (porosity).

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“…For example, a panel could develop a vocabulary specific to bread, using attributes describing the appearance, aroma, feel by hand, texture in mouth, flavour, and aftertaste, and then rate samples using these attributes on an agreed intensity scale. García-Gómez et al (2022) show attributes and definitions for in mouth texture from such a sensory vocabulary (Table 1). 2.…”

Section: Introducing Sensory Evaluationmentioning

confidence: 99%

“…From Sensory descriptive analysis and hedonic consumer test for Galician type breads (García-Gómez et al, 2022)…”

Section: Introducing Sensory Evaluationmentioning

confidence: 99%

“…Galician type bread -In mouth texture attributes and definitions. Force required to eliminate the resistance and bite completely through sample placed between the molars on the first bite Softness (crumb) Degree of softness of the crumb rubbing between the tongue and the palate Adhesiveness Force required to remove sample completely from the palate using the tongue Chewiness Mechanical texture property relating to number of chews necessary to bring the product to the state necessary for swallowingFrom Sensory descriptive analysis and hedonic consumer test for Galician type breads(García-Gómez et al, 2022) …”

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