Sensory analysis of experimental hearth baked white bread added with soy flour

Authors:
Darius Petruț, Daniela Stoin, Ersilia Alexa, Ileana Cocan, Teodor-Ioan Trașcă

Volume 23, Issue 2;
Pages: 85-88; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

The aim of the research was to study the use of soy flour added in various proportions (5%, 10%, 15%) to wheat flour to obtain white bread baked on hearth by the classical method. Four types of obtained bread (white bread, white bread added with 5% soy flour, respectively 10% and 15%) were analyzed by a number of ten sensory panelists. After performing the sensory evaluation, the samples of bread could be categorized as "good" and "very good". Depending on the total points through the point scaling method, there is an increase or decrease in the score of the qualities or defects. The analyses conclude a decreasing in scores with the increase of the content of added soy flour