Memorias de investigación
Artículos en revistas:
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 spelta wheat
Año:2015
Áreas de investigación
  • Ingenierías
Datos
Descripción
A protocol of selection, training and validation of the members of the panel for bread sensory analysis is proposed to assess the influence of wheat cultivar on the sensory quality of bread. Three cultivars of bread wheat and two cultivars of spelt wheat organically-grown under the same edaphoclimatic conditions were milled and baked using the same milling and baking procedure. Through the use of triangle tests, differences were identified between the five breads. Significant differences were found between the spelt breads and those made with bread wheat for the attributes ?crumb cell homogeneity? and ?crumb elasticity?. Significant differences were also found for the odor and flavor attributes, with the bread made with ?Espelta Navarra? being the most complex, from a sensory point of view. Based on the results of this study, we propose that sensory properties should be considered as breeding criteria for future work on genetic improvement.
Internacional
Si
JCR del ISI
Si
Título de la revista
Journal of Cereal Science
ISSN
0733-5210
Factor de impacto JCR
1,943
Información de impacto
Datos JCR del año 2013
Volumen
61
DOI
10.1016/j.jcs.2014.09.008
Número de revista
Desde la página
55
Hasta la página
62
Mes
SIN MES
Ranking
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Participantes
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Departamento: Biotecnología - Biología Vegetal
  • Departamento: Química y Tecnología de Alimentos