Impact of Added Colored Wheat Bran on Bread Quality

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Lenka Machálková; Marie Janečková; Luděk Hřivna; Yvona Dostálová; Joany Hernandez; Eva Mrkvicová; Tomáš Vyhnánek; Václav Trojan;
  • Publisher: Mendel University Press
  • Journal: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (issn: 1211-8516, eissn: 2464-8310)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.11118/actaun201765010099
  • Subject: Agriculture | hardness | S | color | color wheat bran | Biology (General) | sensory analysis | QH301-705.5
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

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 ... View more
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