Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat

Callejo González, Maria Jesús and Vargas Kostiuk, María Eugenia and Rodriguez De Quijano Urquiaga, Marta (2015). Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat. "Journal of Cereal Science", v. 61 ; pp. 55-62. ISSN 0733-5210. https://doi.org/10.1016/j.jcs.2014.09.008.

Description

Title: Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelta wheat
Author/s:
  • Callejo González, Maria Jesús
  • Vargas Kostiuk, María Eugenia
  • Rodriguez De Quijano Urquiaga, Marta
Item Type: Article
Título de Revista/Publicación: Journal of Cereal Science
Date: January 2015
ISSN: 0733-5210
Volume: 61
Subjects:
Faculty: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Department: Biotecnología - Biología Vegetal
Creative Commons Licenses: Recognition - No derivative works - Non commercial

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Abstract

A protocol of selection, training and validation of the members of the panel for bread sensory analysis is proposed to assess the influence of wheat cultivar on the sensory quality of bread. Three cultivars of bread wheat and two cultivars of spelt wheat organically-grown under the same edaphoclimatic conditions were milled and baked using the same milling and baking procedure. Through the use of triangle tests, differences were identified between the five breads. Significant differences were found between the spelt breads and those made with bread wheat for the attributes ?crumb cell homogeneity? and ?crumb elasticity?. Significant differences were also found for the odor and flavor attributes, with the bread made with ?Espelta Navarra? being the most complex, from a sensory point of view. Based on the results of this study, we propose that sensory properties should be considered as breeding criteria for future work on genetic improvement.

Funding Projects

TypeCodeAcronymLeaderTitle
Government of SpainAGL 2012-38345UnspecifiedUnspecifiedUnspecified

More information

Item ID: 38490
DC Identifier: http://oa.upm.es/38490/
OAI Identifier: oai:oa.upm.es:38490
DOI: 10.1016/j.jcs.2014.09.008
Official URL: http://www.sciencedirect.com/science/article/pii/S0733521014001805
Deposited by: Memoria Investigacion
Deposited on: 11 Dec 2015 16:02
Last Modified: 03 Jun 2019 15:35
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