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Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread Ciênc. Tecnol. Aliment.
CARBAS,Bruna; VAZ-PATTO,Maria Carlota; BRONZE,Maria Rosário; BENTO-DA-SILVA,Andreia; TRIGO,Maria João; BRITES,Carla.
Abstract A wide range of quality parameters have been used to describe maize flours for food use, but there is no general agreement about the most suitable parameters for breadmaking. The objective of this study was to identify the maize flour parameters related to the consumer perceived quality of Portuguese broa bread (more than 50% maize flour). The influence of eleven maize landraces was assessed and compared with commercial flour using baking tests. The broa were evaluated by instrumental (colour, firmness) and sensory hedonic analysis with a consumer panel of 52 assessors. The broa sensory analysis revealed similar assessments among landraces and the lowest scores for commercial flour. The flour particle size distribution is the major influence, with...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Broa; Maize; Bread; Consumer parameters; Sensory analysis.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000200259
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