Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

Research output: Contribution to journalJournal articlepeer-review

Standard

Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. / Starr, Gerrard; Hansen, Åse Solvej; Petersen, Mikael Agerlin; Bredie, Wender.

In: Lebensmittel - Wissenschaft und Technologie, Vol. 63, No. 1, 2015, p. 590-598.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Starr, G, Hansen, ÅS, Petersen, MA & Bredie, W 2015, 'Aroma of wheat porridge and bread-crumb is influenced by the wheat variety', Lebensmittel - Wissenschaft und Technologie, vol. 63, no. 1, pp. 590-598. https://doi.org/10.1016/j.lwt.2015.03.048

APA

Starr, G., Hansen, Å. S., Petersen, M. A., & Bredie, W. (2015). Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. Lebensmittel - Wissenschaft und Technologie, 63(1), 590-598. https://doi.org/10.1016/j.lwt.2015.03.048

Vancouver

Starr G, Hansen ÅS, Petersen MA, Bredie W. Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. Lebensmittel - Wissenschaft und Technologie. 2015;63(1):590-598. https://doi.org/10.1016/j.lwt.2015.03.048

Author

Starr, Gerrard ; Hansen, Åse Solvej ; Petersen, Mikael Agerlin ; Bredie, Wender. / Aroma of wheat porridge and bread-crumb is influenced by the wheat variety. In: Lebensmittel - Wissenschaft und Technologie. 2015 ; Vol. 63, No. 1. pp. 590-598.

Bibtex

@article{1989c8c456be4898a2eb34ff6b8e070f,
title = "Aroma of wheat porridge and bread-crumb is influenced by the wheat variety",
abstract = "Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: {"}cocoa{"} and {"}oat porridge{"} were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors {"}malt{"}, {"}oat-porridge{"}, {"}{\o}llebr{\o}d{"}, {"}cocoa{"} and {"}grain{"} mostly characterized wheat bran, while descriptors for {"}maize{"}, {"}bean-shoots{"}, {"}chamomile{"}, {"}umami{"}, and {"}fresh grass{"} mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.",
keywords = "Low-extraction bread, Sensory evaluations, Wheat porridge, Wheat varieties, Whole-meal bread",
author = "Gerrard Starr and Hansen, {{\AA}se Solvej} and Petersen, {Mikael Agerlin} and Wender Bredie",
year = "2015",
doi = "10.1016/j.lwt.2015.03.048",
language = "English",
volume = "63",
pages = "590--598",
journal = "Lebensmittel - Wissenschaft und Technologie",
issn = "0023-6438",
publisher = "Academic Press",
number = "1",

}

RIS

TY - JOUR

T1 - Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

AU - Starr, Gerrard

AU - Hansen, Åse Solvej

AU - Petersen, Mikael Agerlin

AU - Bredie, Wender

PY - 2015

Y1 - 2015

N2 - Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami", and "fresh grass" mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.

AB - Sensory evaluations were conducted on wheat-flour porridge and baked-bread samples, made from wheat varieties with known odour and flavour variations. The purpose was to determine if these odour and flavour variations were expressed in baked-bread. In all, 24 wheat varieties were used for porridge evaluation, from these eight were selected for bread evaluation. Porridge and bread results were compared. Variations were found in both evaluations. Five odour- and nine flavour descriptors were found to be common to both wheat porridge and bread. The results for two descriptors: "cocoa" and "oat porridge" were correlated between the wheat porridge and bread samples. Analysis of whole-meal and low-extraction samples revealed that the descriptors "malt", "oat-porridge", "øllebrød", "cocoa" and "grain" mostly characterized wheat bran, while descriptors for "maize", "bean-shoots", "chamomile", "umami", and "fresh grass" mostly characterized wheat endosperm. Low-extraction bread made from four different varieties also differentiated for five odour- and six flavour descriptors. These results indicate that variations in wheat flavour and odour directly affect bread flavour and odour even in low-extraction bread. This knowledge is important to the baking industry and to plant breeders as wheat aroma could possibly become a future quality parameter in breeding.

KW - Low-extraction bread

KW - Sensory evaluations

KW - Wheat porridge

KW - Wheat varieties

KW - Whole-meal bread

U2 - 10.1016/j.lwt.2015.03.048

DO - 10.1016/j.lwt.2015.03.048

M3 - Journal article

AN - SCOPUS:84928698174

VL - 63

SP - 590

EP - 598

JO - Lebensmittel - Wissenschaft und Technologie

JF - Lebensmittel - Wissenschaft und Technologie

SN - 0023-6438

IS - 1

ER -

ID: 137743288