Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour
The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2018-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/12991 |
| _version_ | 1811213157332418560 |
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| author | Adriana PĂUCEAN Simona MAN Sevastiţa MUSTE Anamaria POP Simona CHIȘ Delia COTIȘEL |
| author_facet | Adriana PĂUCEAN Simona MAN Sevastiţa MUSTE Anamaria POP Simona CHIȘ Delia COTIȘEL |
| author_sort | Adriana PĂUCEAN |
| collection | DOAJ |
| description | The aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread. |
| first_indexed | 2024-04-12T05:41:05Z |
| format | Article |
| id | doaj.art-5e07e37a879d4c9d89b8a27e8e96ad07 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-04-12T05:41:05Z |
| publishDate | 2018-05-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-5e07e37a879d4c9d89b8a27e8e96ad072022-12-22T03:45:39ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002018-05-01751828510.15835/buasvmcn-fst:001710623Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard FlourAdriana PĂUCEAN0Simona MAN1Sevastiţa MUSTE2Anamaria POP3Simona CHIȘ4Delia COTIȘEL5University of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, 3-5 Mănăştur street, 3400, Cluj-NapocaThe aim of this investigation was to incorporate mustard flour into bread in order to improve its quality. For this purpose, wheat flour 650 type for bread making was replaced with mustard seed flour at the level of 5, 7 and 10%. Bread quality through physico-chemical and sensory characteristics was analyzed and compared to those of bread without mustard flour. The protein content of mustard flour bread increased with 5.03% as a result of mustard flour incorporation, coupled with an increase in ash content. Sensory evaluation results revealed that the sample containing 7% mustard flour scored highest in most of the attributes including overall acceptability. The study reveals that incorporation of 7% mustard flour gave desirable results in terms of phisyco-chemical and sensory caracteristics of mustard flour fortified bread.http://journals.usamvcluj.ro/index.php/fst/article/view/12991breadflourmustardquality. |
| spellingShingle | Adriana PĂUCEAN Simona MAN Sevastiţa MUSTE Anamaria POP Simona CHIȘ Delia COTIȘEL Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology bread flour mustard quality. |
| title | Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour |
| title_full | Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour |
| title_fullStr | Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour |
| title_full_unstemmed | Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour |
| title_short | Physico-Chemical and Sensory Properties of Wheat Bread Supplemented With Mustard Flour |
| title_sort | physico chemical and sensory properties of wheat bread supplemented with mustard flour |
| topic | bread flour mustard quality. |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/12991 |
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