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Physicochemical and sensory characteristics of pan bread samples available in the Brazilian market Ciênc. Tecnol. Aliment.
Ishida,Patricia Mello Garrido; Steel,Caroline Joy.
Pan bread samples available in the Brazilian market were evaluated for their physicochemical and sensory characteristics. Twelve pan breads, seven white and five whole grain breads, were evaluated. Moisture, water activity (Aw), firmness, and color (L*, a*, b*) of the crumb were evaluated on the first, fourth, seventh, and tenth days after purchasing the breads. Specific volume was evaluated on the first day of analysis with averages of 4.72 and 4.70 mL/g for the white and whole grain breads, respectively. The average results on the first day of analysis were: 37.03% and 41.23% moisture, 0.954 and 0.966 Aw, 276.27 and 267.83 gf firmness, 74.73 and 64.45 L* values, 0.37 and 3.85 a* values, and 15.51 and 18.98 b* values for the white and whole grain breads,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Dietary fiber; Internal Preference Mapping; Sensory analysis; Technological quality.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400015
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