INFLUENCE OF GRAPESEED OI L MICROEMULSION ADDITIONS ON TEXTURAL AND SENSORY PROPERTIES OF A WHEAT-RYE BREAD AND A WHEAT FRENCH LOAF

V. Kuban, P. Boudova Pecivova, J. Bartek, J. Mlcek

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.

Keywords: bread; microemulsion; sensory analysis; texture

Date published: 2019-04-19