Sensory description of gluten‐free bread using rapid sensory methodologies

This paper describes the sensory profile of gluten‐free bread prepared with teff, sorghum and yacon flours, using Check‐All‐That‐Apply (CATA) and Just‐About‐Right (JAR) methods. The sorghum flour bread was characterised by porosity, reddish colour, bread and yeast aroma, crust hardness, floury and s...

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Veröffentlicht in:	International journal of food science & technology 2022-07, Vol.57 (7), p.4277-4285
Hauptverfasser:	Iwamura, Lucas Shinti, Tridapalli, Luiza Pelinson, Cardoso, Flávia Aparecida Reitz, Droval, Adriana Aparecida, Marques, Leila Larisa Medeiros, Fuchs, Renata Hernandez Barros
Format:	Artikel
Sprache:	eng
Schlagworte:	Aroma Bitterness Bread Check‐All‐That‐Apply Flavors Flour Gluten Just‐About‐Right Porosity Salty taste Sensory evaluation Sensory properties Softness Sorghum Sour taste Taste teff yacon Yeasts
Online-Zugang:	Volltext
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