Impact of Added Colored Wheat Bran on Bread Quality

Impact of Added Colored Wheat Bran on Bread Quality

The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and 20 % bran addition on sensory evaluation, bread color and texture was compared...

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Bibliographic Details
Main Authors: Lenka Machálková, Marie Janečková, Luděk Hřivna, Yvona Dostálová, Joany Hernandez, Eva Mrkvicová, Tomáš Vyhnánek, Václav Trojan
Format: Article
Language:English
Published: Mendel University Press 2017-01-01
Series:Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Subjects:
color wheat bran
sensory analysis
color
hardness
Online Access:https://acta.mendelu.cz/65/1/0099/

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