Penalty and mean drop analysis for sourdough bread

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dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorTomić, Jelena
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorSakač, Marijana
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-07-13T18:11:47Z
dc.date.available2023-07-13T18:11:47Z
dc.date.issued2022
dc.description.abstractSpontaneous 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.en_US
dc.description.sponsorshipThis work was supported by the Science Fund of the Republic of Serbia, PROMIS, grant No 6062634, acronym ReTRA and by the Ministry of Education, Science and Technological Development, Republic of Serbia (Contract No. 451-03-68/2022-14/ 200222).en_US
dc.identifier.citationŠkrobot, 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.en_US
dc.identifier.isbn2637-3298
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/239
dc.language.isoenen_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2022/200222/RS//
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.rightsopenAccess
dc.subjectsourdough breaden_US
dc.subjectsour tasteen_US
dc.subjectsensory propertiesen_US
dc.subjectproduct likingen_US
dc.titlePenalty and mean drop analysis for sourdough breaden_US
dc.typeinfo:eu-repo/semantics/conferenceObjecten_US

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