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Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
2006 (English)In: Journal of Cereal Science, ISSN 0733-5210, E-ISSN 1095-9963, Vol. 43, no 1, 15-30 p.Article in journal (Refereed) Published
Abstract [en]

The sensory qualities of products from sustainable production systems are not well known, but important for development of such systems. To understand how wheat growing systems and baking processes influence white bread quality, six samples of wheat (Triticum aestivum, var.Ebi) from field trials harvested in two consecutive years, three grown in conventional farming systems and three in organic farming systems (biodynamic and ecological), were milled on the Bühler laboratory mill. Flours were extracted to a fixed ash content (0.48% dmb) and analysed qualitatively and quantitatively. A total of twenty one bread types were baked: twelve according to the farinographic data and nine according to modified recipes. Ten selected and trained assessors completed a sensory analysis (a descriptive profiling test) with three replicates using seventeen sensory attributes.

The slice area was established using image analysis. There were no differences in slice area between bread baked with conventionally or organically grown bread baked with organically grown wheat harvested in 1999, yet there were differences in 2000, such that slice area was larger for the conventional samples. The effect of year was greater than the effect of farming system or recipe modification, and differences in the sensory data was explained more by texture than by aroma and flavour attributes. Breads baked with wheat harvested in 1999 had significantly lower intensity of crumb attributes such as elasticity, smoothness and juiciness, but higher rancid flavour, springiness, compressibility, mastication resistance and lower colour intensity, as well as higher crust toughness, than did breads baked with wheat harvested in 2000. Breads baked with conventional flour had significantly higher elasticity and juiciness than breads baked with organic flour. Several interactions between year and farming system were revealed.

Place, publisher, year, edition, pages
2006. Vol. 43, no 1, 15-30 p.
Keyword [en]
Food quality; Sensory quality; Sensory analysis; Bread; Organic farming; Wheat; Sustainable agriculture
National Category
Food Science
Identifiers
URN: urn:nbn:se:uu:diva-92089DOI: 10.1016/j.jcs.2005.04.008OAI: oai:DiVA.org:uu-92089DiVA: diva2:165043
Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
In thesis
1. Sensory Quality and Consumer Perception of Wheat Bread: Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
Open this publication in new window or tab >>Sensory Quality and Consumer Perception of Wheat Bread: Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
2004 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.

Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.

Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.

The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.

Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2004. 86 p.
Series
Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 0282-7492 ; 139
Keyword
Domestic sciences, Product quality, Production quality, Sustainability, Organic farming, Wheat, Organic Food, Bread, Milling, Breadmaking, Sensory analysis, Consumers, Information, Values, Food acceptance, Hushållsvetenskap
National Category
Food Science
Identifiers
urn:nbn:se:uu:diva-4529 (URN)91-554-6029-1 (ISBN)
Public defence
2004-10-15, R 107, Institutionen för hushållsvetenskap, Trädgårdsgatan 14, Uppsala, 10:00
Opponent
Supervisors
Available from: 2004-09-22 Created: 2004-09-22Bibliographically approved

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