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Kullberg, Julia, 2023. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences

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Abstract

Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products.
Phenols are present in all plant-based food with the main function to protect the plant though it also affects their appearance, taste, and smell. Previous studies have found that the usage of low phenolic white varieties of wheat in wholegrain products results in baked goods with a lighter colour and a milder taste. Although not as extensively tested, studies also indicates that low phenolic rye may be used to produce whole grain bread without the characteristic dark colour and bitter taste of rye.
This study focused on analysing whole grain bread baked with white wheat and rye verities. The aim of the study was to investigate whether it is possible to produce a wholegrain bread with sensory properties more similar to those of white bread but with a fibre content of wholegrain bread. Colour was analysed with a colorimeter, texture with a texture analysis and dough behaviour was analysed through mixing time. A discrimination test was done with consumers to test the flavour of the bread.
Results suggests that usage of low phenolic white rye and wheat varieties may be an opportunity to create breads with characteristics of refined white bread. A lighter and more yellow tone was measured in the bread baked with white wheat graham flour and white rye flour, and this combination could therefore be promising for further research.

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En nationell studie av svenskars kostvanor visar att endast 30 % av befolkningen når upp till de rekommenderade halterna för intag av fibrer och fullkorn. Då höga intag av dessa visat sig ha hälsofördelar så som minskad risk för livsstilssjukdomar kan det behövas en ny typ av fiber och fullkornsprodukter.
Fenoler finns i alla växter med funktionen att skydda växten, vilket de bland annat gör med hjälp av pigment och ämnen som påverkar utseendet och smak på växten. Tidigare studier gjorda på vita vetesorter med lågt pigmentinnehåll har visat att just dessa typer lämpar sig bra i fullkornsprodukter då det ger en mildare smak och ljusare färg. Gällande råg finns det inte lika många studier. Det har dock visat sig att vit råg är lovande för att producera ljusare fullkornsbröd utan den karaktäristiska bittra rågsmaken.
Denna studie som gjorts i samarbete med Polarbröd har fokuserat på att utreda vilken effekt vitt fullkornsrågmjöl och vitt fullkornsvetemjöl har på brödets sensoriska profil. Färgmätning, texturanalyser samt ett diskrimineringstest gjordes. Resultaten visar att vit råg och vitt vete har potential att producera mildare och ljusare fullkornsbröd. Bland annat uppmättes en ljusare och varmare färg för bröd bakat med en kombination av vit råg och vitt vete.

Main title:Mildly nutritious or mild and nutritious
Subtitle:a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads
Authors:Kullberg, Julia
Supervisor:Andersson, Roger
Examiner:Andersson, Annica
Series:Molecular Sciences
Volume/Sequential designation:2023:01
Year of Publication:2023
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NY010 Agronomprogrammet - livsmedel, för antagna fr.o.m. 2016 300 HEC
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:White rye, white wheat, low phenolic flour
URN:NBN:urn:nbn:se:slu:epsilon-s-18593
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-s-18593
Subject. Use of subject categories until 2023-04-30.:Food science and technology
Language:English
Deposited On:03 Feb 2023 08:41
Metadata Last Modified:04 Feb 2023 02:00

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