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]
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Summary in the original language of the document
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| Status: | Unpublished |
| Refereed: | Not peer-reviewed |
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