Penalty and mean drop analysis for sourdough bread

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Date

2022

Authors

Škrobot, Dubravka orcid-logo
Tomić, Jelena orcid-logo
Dapčević-Hadnađev, Tamara orcid-logo
Sakač, Marijana orcid-logo
Hadnađev, Miroslav orcid-logo

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Abstract

Spontaneous fermentation of flour and water by naturally occurring lactic acid bacteria and yeasts gives sourdough. Bread produced with sourdough is characterized by numerous nutritional and functional benefits, as well as specific sensory characteristics that differ greatly from bread obtained with the use of baker's yeast. The acceptability of some product can be tested by applying the liking test. On the other hand, in order to obtain the information regarding the deviation of the product from the "ideal" according to consumers, the mean drop and penalty analysis can be applied. For this purpose, 84 consumers were regrouted. They were asked to evaluate the overall liking of two bread samples: sourdough bread with the addition of spontaneously fermented spelled flour starter and classic white bread with the addition of baker's yeast. After this phase, the consumers were asked to assess the suitability of the sour taste intensity by using the scale "just about right - JAR" with 9 points (1 = too little, 5 = JAR, 9 = too much). The results indicate that over 60% of respondents believe that the analysed sourdough bread is too sour, which reduced the overall liking score by over 2.5 points. On the other hand, for the control sample, consumers reduced the rating by almost 1.0 point because they felt that the product was not sour enough.

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Keywords

sourdough bread, sour taste, sensory properties, product liking

Citation

Škrobot, D., Tomić, J., Dapčević-Hadnađev, T., Sakač, M., Hadnađev, M. (2022). Penalty and mean drop analysis for sourdough bread. XI International Conference on Social and Technological Development – STED 2022, Book of Abstracts, 120, 02-05 June, 2022, Trebinje, Bosnia and Herzegovina.

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