publication . Article . 2017

Impact of Added Colored Wheat Bran on Bread Quality

Lenka Machálková; Marie Janečková; Luděk Hřivna; Yvona Dostálová; Joany Hernandez; Eva Mrkvicová; Tomáš Vyhnánek; Václav Trojan;
Open Access English
  • Published: 01 Jan 2017 Journal: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (issn: 1211-8516, eissn: 2464-8310, Copyright policy)
  • Publisher: Mendel University Press
<jats:p>The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared to the characteristics of bread prepared from wheat variety Mulan. The addition of 10 % bran significantly increased the sensory evaluation scores of bread. Crumb characteristics were improved mainly by the addition of 10 % bran. Moreover, top-quality bread contained bran separated from wheat variety Konini.</jats:p>
Medical Subject Headings: food and beveragesdigestive, oral, and skin physiology
free text keywords: color wheat bran, sensory analysis, color, hardness, Agriculture, S, Biology (General), QH301-705.5, Economics, Colored, Bran, Food science, Agronomy
Related Organizations
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue