文章基本信息

标题：Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes
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作者：Monika Michalak-Majewska ; Siemowit Muszyński ; Bartosz Sołowiej 等
期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2020
卷号：24
期号：1
页码：99-112
DOI：10.2478/aucft-2020-0009
出版社：Walter de Gruyter GmbH
摘要：In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.
关键词：bread substitute ; crispbread ; rice waffles ; texture ; sensory