Due to maintenance and service updates, the Organic Eprints site may be periodically unavailable around November 1. 2019

 home    about    browse    search    latest    help 
Login | Create Account

Sensoriske undersøkelser av brød bakt med seks vårhvetesorter - Juni 2018

Skaret, Josefine (2018) Sensoriske undersøkelser av brød bakt med seks vårhvetesorter - Juni 2018. [Sensory studies of bread baked with six spring wheat varieties - June 2018.] Lecture at: Øko-korndag, Mære agricultural college, Steinkjer, Norway, 26.03.2019. [Completed]

[img] PDF - Norwegian/Norsk
Limited to [Registered users only]

3MB

Summary

Det var signifikante forskjeller mellom to eller flere av prøvene for total luktintensitet, eddiklukt, sursmak, fasthet, hardhet, saftighet og tyggemotstand. Det var teksturegenskapene som var viktigst for å skille brødene fra hverandre.

Summary translation

There were significant differences between two or more samples for total odor intensity, vinegar odor, flavor, firmness, hardness, juiciness and chewing resistance. It was the texture properties that were most important for separating the breads apart.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Lecture
Keywords:KVALKORN, vårhvete, brødbaking, surdeigsbrød, sensorikk, Norge, spring wheat, bread baking, sourdough, sensory analyses
Subjects: Crop husbandry > Production systems > Cereals, pulses and oilseeds
Crop husbandry > Breeding, genetics and propagation
Crop husbandry > Post harvest management and techniques
Research affiliation: Norway > Nofima (formerly Matforsk)
Norway > NORSØK - Norwegian Centre for Organic Agriculture
Related Links:https://www.norsok.no/prosjekter/2016/kvalitetskorn-til-mat-muligheter-i-ikke-kommersialisert-norsk-sortsmateriale-1
Deposited By: Johnsen, S
ID Code:35563
Deposited On:15 Jul 2019 10:43
Last Modified:15 Jul 2019 10:43
Document Language:Norwegian/Norsk
Status:Unpublished
Refereed:Not peer-reviewed

Repository Staff Only: item control page