Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making
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2024-03-15 17:27
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MIRONEASA, Silvia, CODINA, Georgiana Gabriela. Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making. In: Modern Technologies in the Food Industry, Ed. 3, 20-22 octombrie 2016, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2016, pp. 229-237.
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Modern Technologies in the Food Industry 2016
Conferința "Modern Technologies in the Food Industry"
3, Chişinău, Moldova, 20-22 octombrie 2016

Effects of the pumpkin seed addition on bread quality of wheat flour with a very good quality for bread making


Pag. 229-237

Mironeasa Silvia, Codina Georgiana Gabriela
 
„Ștefan cel Mare” University, Suceava
 
Disponibil în IBN: 26 iulie 2019


Rezumat

The objective of this study was to evaluate the effect of pumpkin seed flour addition at different levels (0, 5, 10, 15 and 20%) in wheat flour 650 type with a very good quality for bread making in order to improve bread quality. The physical characteristics (loaf volume, porosity, elasticity), mechanical textural parameters (hardness, cohesiveness, adhesiveness, viscosity, elasticity, gumminess, chewiness), crumb color (L, a, b, ΔL, Δa, Δb, ΔE), sensorial characteristics (overall acceptability, general appearance, color, flavor, texture, taste, smell, texture) and microstructure were determined in the control sample (0% pumpkin seed flour addition) and supplemented breads. The results highlight that the bread with 10 % pumpkin seed flour addition was rated the most acceptable from the all attributes evaluated.

Cuvinte-cheie
pumpkin seed, bread, physical parameters, texture, sensory characteristics, principal component analysis