We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Colour change of bakery products influenced by used additions.
- Authors
Čáslavková, Petra; Bednářová, Martina; Ošťádalová, Martina; Štarha, Pavel; Bednář, Josef; Pokorná, Jana; Tremlová, Bohuslava; Řezačová Lukášková, Zuzana
- Abstract
This study deals with the effects of selected additions of vegetable origin on the colour of whole grain breads. The colour was assessed using model samples which were made of mixtures containing various wholemeal flour types (wheat, spelt, and rye flour) and increasing amounts of additions in the form of buckwheat, oat, and barley flour. The additions were 10, 20, 30, 40 and 50 per cent. Colour measurement was performed instrumentally, using an image analysis method which was modified for the purposes of this study. It was found out that, regardless of the flour/addition ratio, both factors in the form of wheat, spelt, and rye wholemeal flour, and barley, oat and buckwheat flour additions and their interactions exhibited a significant influence on the colour of the bakery products (P < 0.05). As far as dependence of colour on the flour/addition ratio is concerned, significant differences (P < 0.05) were found for the following combinations: mixture of wheat flour with buckwheat, barley, and oat; mixture of spelt flour with buckwheat and oat; and mixture of rye flour with buckwheat and barley. The proposed general regression model which was created using the data obtained in the experiment, showed colour variability of more than 95 per cent.
- Subjects
BAKED products; BUCKWHEAT flour; OAT flour; BARLEY; IMAGE analysis; REGRESSION analysis; FOOD color
- Publication
Acta Veterinaria Brno, 2014, Vol 83, pS111
- ISSN
0001-7213
- Publication type
Article
- DOI
10.2754/avb201483S10S111