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; Vargas Kostiuk, María Eugenia y 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.

Descripción

Título: 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
Autor/es:
  • Callejo González, Maria Jesús
  • Vargas Kostiuk, María Eugenia
  • Rodriguez De Quijano Urquiaga, Marta
Tipo de Documento: Artículo
Título de Revista/Publicación: Journal of Cereal Science
Fecha: Enero 2015
Volumen: 61
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Biotecnología - Biología Vegetal
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

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.

Más información

ID de Registro: 38490
Identificador DC: http://oa.upm.es/38490/
Identificador OAI: oai:oa.upm.es:38490
Identificador DOI: 10.1016/j.jcs.2014.09.008
URL Oficial: http://www.sciencedirect.com/science/article/pii/S0733521014001805
Depositado por: Memoria Investigacion
Depositado el: 11 Dic 2015 16:02
Ultima Modificación: 31 Ene 2016 23:56
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