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

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

Volume 23, Issue 3;
Pages: 164-167; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The purpose of this study is the addition of soy flour in different proportions (5%, 10%, 15%) to wheat flour and producing dark bread baked on hearth by the classical method. The four types of obtained bread (dark bread, dark bread added with 5% soy flour, respectively 10% and 15%) were analyzed by a number of ten sensory panelists. The sensory evaluation categorized the samples of bread 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.
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