Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread

2019 ◽  
Vol 301 ◽  
pp. 125252 ◽  
Author(s):  
Fiorella Sinesio ◽  
Antonio Raffo ◽  
Marina Peparaio ◽  
Elisabetta Moneta ◽  
Eleonora Saggia Civitelli ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Properties ◽  
Consumer Perception ◽  
Wheat Bread ◽  
Sodium Reduction ◽  
Reduction Strategies

The impacts of salt reduction strategies on technological characteristics of wheat bread: a review

2021 ◽  
Author(s):  
Mitra Pashaei ◽  
Leila Zare ◽  
Elham Khalili Sadrabad ◽  
Amin Hosseini Sharif Abad ◽  
Neda Mollakhalili-Meybodi ◽  
...  
Keyword(s):  
Wheat Bread ◽  
Salt Reduction ◽  
Technological Characteristics ◽  
Reduction Strategies

scholarly journals Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

2019 ◽  
Vol 7 (2) ◽  
pp. 506-518 ◽  
Author(s):  
Kristin M. Wong ◽  
Maria G. Corradini ◽  
Wesley Autio ◽  
Amanda J. Kinchla
Keyword(s):  
Sodium Reduction ◽  
Beef Patties ◽  
Reduction Strategies ◽  
Button Mushrooms ◽  
White Button Mushrooms

Analytical methods for volatile compounds in wheat bread

2016 ◽  
Vol 1428 ◽  
pp. 55-71 ◽  
Author(s):  
Joana Pico ◽  
Manuel Gómez ◽  
José Bernal ◽  
José Luis Bernal
Keyword(s):  
Volatile Compounds ◽  
Analytical Methods ◽  
Wheat Bread

Effects of enzymes and hydrocolloids on physical, sensory, and shelf-life properties of wheat bread

2013 ◽  
Vol 67 (3) ◽  
Author(s):  
Ľubomír Mikuš ◽  
Mária Kováčová ◽  
Ladislav Dodok ◽  
Alžbeta Medveďová ◽  
Lucia Mikušová ◽  
...  
Keyword(s):  
Shelf Life ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Sensory Properties ◽  
Life Extension ◽  
Wheat Bread ◽  
Bakery Product ◽  
White Wheat ◽  
Activity Test ◽  
Maltogenic Amylase

AbstractThis study compares two types of enzymes: maltogenic amylase (Novamyl 10000 BG) and lipase (Lipopan F BG, Lipopan Xtra BG), both separately and in combination, and seven hydrocolloids (guar gum, xanthan gum, carrageenan, β-glucan, carob gum, and carboxymethyl cellulose (CMC)) on the physical and sensory properties of a bakery product (white wheat bread). Their effect was observed on the baking characteristics of volume, specific volume, shape, mass, shelf-life (penetration and water activity test), and overall taste. The best results in shelf-life extension from the hydrocolloids were shown by β-glucan, a combination of xanthan gum + carrageenan and guar gum. From the enzymes, the best results were achieved with Lipopan Xtra BG and Novamyl 10000 BG + Lipopan F BG combination. The sensory properties (e.g. taste, colour, shape, aroma, elasticity, hardness) were evaluated by ten trained panellists, holding certification in sensory analysis. β-Glucan and Novamyl 10000 BG + Lipopan F BG combination increased the bread volume significantly and also were deemed to afford the most favourable taste.

Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread

2007 ◽  
Vol 88 (2) ◽  
pp. 194-198 ◽  
Author(s):  
Roberto M Junqueira ◽  
Maria L Cocato ◽  
Célia Colli ◽  
Inar A Castro
Keyword(s):  
Ascorbic Acid ◽  
Sensory Properties ◽  
Wheat Bread ◽  
Soybean Flour

scholarly journals Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties

2016 ◽  
Vol 99 (6) ◽  
pp. 4309-4324 ◽  
Author(s):  
Nicole Martin ◽  
Nancy Carey ◽  
Steven Murphy ◽  
David Kent ◽  
Jae Bang ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Consumer Perception ◽  
Led Light ◽  
Fluid Milk
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