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Effects of flour from different barley varieties on barley sour dough bread
Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för hushållsvetenskap (IHV).
Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för hushållsvetenskap (IHV).
Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för hushållsvetenskap (IHV).
Vise andre og tillknytning
1996 (engelsk)Inngår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, nr 3-4, s. 275-284Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour. Copyright (C) 1996 Elsevier Science Ltd

sted, utgiver, år, opplag, sider
1996. Vol. 7, nr 3-4, s. 275-284
Emneord [en]
sour dough, sensory analysis, barley bread, fermentation, barley variety
HSV kategori
Identifikatorer
URN: urn:nbn:se:uu:diva-237558DOI: 10.1016/S0950-3293(96)00033-XISI: A1996VQ36400016OAI: oai:DiVA.org:uu-237558DiVA, id: diva2:768234
Konferanse
2nd Pangborn Sensory Science Symposium, JUL 30-AUG 03, 1995, DAVIS, CA
Tilgjengelig fra: 2014-12-03 Laget: 2014-12-03 Sist oppdatert: 2017-12-05bibliografisk kontrollert

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