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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

机译:面包分析感官小组的选择,培训和验证过程:品种对普通小麦和斯佩尔塔小麦制成的面包质量的影响

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摘要

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.
机译:提出了一个用于面包感官分析的小组成员的选择,培训和验证协议,以评估小麦品种对面包感官质量的影响。在相同的生态气候条件下,有机种植的三个面包小麦品种和两个拼粒小麦品种都经过碾磨和烘烤程序,然后进行碾磨和烘烤。通过使用三角检验,确定了五种面包之间的差异。发现拼写面包与用面包小麦制成的面包之间的显着差异在于“面包屑细胞同质性”属性。和“碎屑弹性”。用?Espelta Navarra?制成的面包在气味和风味属性上也发现了显着差异。从感官的角度来看是最复杂的基于这项研究的结果,我们建议应将感官特性作为未来遗传改良工作的育种标准。

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