RT Journal Article
T1 Sensory descriptive analysis and hedonic consumer test for Galician type breads
A1 García Gómez, Belén
A1 Fernández Canto, Nerea
A1 Vázquez Odériz, María Lourdes
A1 Quiroga García, Maruxa
A1 Muñoz Ferreiro, María de las Nieves
A1 Romero Rodríguez, María de los Ángeles
K1 Sensory analysis
K1 Consumer
K1 Trained panel
K1 Bread
K1 Acceptability
K1 PGI
AB Bread consumption has declined in recent years due to the loss of its sensory quality. To identify the key sensory attributes for the consumer, in this study will provide to the bakery industry with a powerful tool to design products adapted to the consumer preferences will be provided to the bakery industry.For identifying the key attributes 7 Galician breads were evaluated by a trained panel using 22 attributes using the Quantitative Descriptive Analysis. In addition, a sensory acceptance test carried out by 97 consumers provided hedonic evaluations.The results of the joint analysis (trained panel and consumers) demonstrated that the loaves with the moistest bread crumb, with a predominance of large cells, and an alveolation with non-uniform distribution were the ones that presented the greatest acceptance.The use of an artisanal production process (sourdough and long fermentation time) and the incorporation into the recipe of indigenous flour (around 40%) improved the acceptance of the Galician bread
PB Elsevier
YR 2022
FD 2022
LK http://hdl.handle.net/10347/27717
UL http://hdl.handle.net/10347/27717
LA eng
NO Food Control 134 (2022) 108765. https://doi.org/10.1016/j.foodcont.2021.108765
DS Minerva
RD 4 may 2026