<abstract xmlns="http://www.w3.org/1999/xhtml"><p>In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.</p></abstract>

In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most popular on the Polish market bread substitutes, were determined. It was shown that values of several mechanical properties of rice waffles, including ultimate fracture force, strain and stress differed significantly from that of crackerbread. Texture profile analysis showed that the highest hardness and springiness was exhibited by rice waffles with sesame seeds and wheat-rye, respectively. The concentration of salt was the lowest in rice bread with sunflower. The most acceptable was the rice bread with sea salt (8.26 in a 9-point scale) and overall consumer acceptance of crispbreads was highly correlated with sensory attribute of saltiness.

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Department of Plant Food Technology and Gastronomy, Faculty of Food Sciences and Biotechnology

Department of Biophysics, Faculty of Environmental Biology

Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most...

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Data publikacji: 25 cze 2020

Zakres stron: 99 - 112

Otrzymano: 10 sty 2020

Przyjęty: 27 kwi 2020

DOI: https://doi.org/10.2478/aucft-2020-0009

Słowa kluczowe
bread substitute, crispbread, rice waffles, texture, sensory

© 2020 Monika Michalak-Majewska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes

Data publikacji: 25 cze 2020

Zakres stron: 99 - 112

Otrzymano: 10 sty 2020

Przyjęty: 27 kwi 2020

DOI: https://doi.org/10.2478/aucft-2020-0009

Słowa kluczowebread substitute, crispbread, rice waffles, texture, sensory

© 2020 Monika Michalak-Majewska et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
bread substitute, crispbread, rice waffles, texture, sensory