Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

Pečivová, Boudová Pavlína; Mlček, Jiří; Kubáň, Vlastimil

dc.title	Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf	en
dc.contributor.author	Pečivová, Boudová Pavlína
dc.contributor.author	Mlček, Jiří
dc.contributor.author	Kubáň, Vlastimil
dc.relation.ispartof	Bulgarian Journal of Agricultural Science
dc.identifier.issn	1310-0351 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2014
utb.relation.volume	20
utb.relation.issue	3
dc.citation.spage	510
dc.citation.epage	514
dc.type	article
dc.language.iso	en
dc.publisher	National Centre for Agrarian Sciences
dc.relation.uri	http://www.agrojournal.org/20/20.htm#3
dc.subject	Bread	en
dc.subject	Microemulsion	en
dc.subject	Sensory analysis	en
dc.subject	Texture	en
dc.description.abstract	Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry.	en
utb.faculty	Faculty of Technology
dc.identifier.uri	http://hdl.handle.net/10563/1004162
utb.identifier.obdid	43872883
utb.identifier.scopus	2-s2.0-84922331812
utb.source	j-scopus
dc.date.accessioned	2015-04-13T14:06:57Z
dc.date.available	2015-04-13T14:06:57Z
utb.contributor.internalauthor	Pečivová, Boudová Pavlína
utb.contributor.internalauthor	Mlček, Jiří
utb.contributor.internalauthor	Kubáň, Vlastimil