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Autor
Halagarda Michał (Cracow University of Economics, Poland), Miśniakiewicz Małgorzata (Cracow University of Economics, Poland)
Tytuł
Nutritional Value and Sensory Quality of Rye and Wheat-Rye Breads as Influenced by Traditional Methods of Their Production
Wartość odżywcza i jakość sensoryczna pieczywa żytniego i pszenno-żytniego produkowanego metodami tradycyjnymi
Źródło
Towaroznawcze Problemy Jakości, 2018, nr 3, s. 86-98, tab., bibliogr. 61 poz.
Polish Journal of Commodity Science
Słowa kluczowe
Towaroznawstwo żywności, Jakość żywności, Zdrowie, Piekarnictwo
Food commodities, Food quality, Health, Bakery
Uwagi
summ., streszcz.
Abstrakt
W związku z faktem, iż pieczywo to jeden z najpowszechniej konsumowanych na świecie produktów żywnościowych, celem prezentowanych badań było określenie wpływu tradycyjnych metod jego produkcji na wartość odżywczą i jakość sensoryczną wybranych rodzajów chleba. Próbki pieczywa wypiekanego metodami tradycyjnymi zestawiono z ich konwencjonalnymi odpowiednikami. W sumie analizom poddano 48 próbek chleba pszenno-żytniego i żytniego dostępnego na rynku Małopolski. Interpretacja uzyskanych wyników badań wykazała, że wartość odżywcza pieczywa konwencjonalnego i pieczywa wytwarzanego metodami tradycyjnymi kształtuje się na bardzo podobnym poziomie. Jednocześnie pieczywo tradycyjne pszenno-żytnie (mieszane) zawierało mniej soli niż jego konwencjonalne odpowiedniki (różnice były istotne statystycznie). Jego wartość kaloryczna również była nieco, choć istotnie statystycznie, niższa niż kaloryczność pieczywa mieszanego konwencjonalnego. Tradycyjne chleby żytnie z kolei zawierały mniej wody i więcej węglowodanów niż ich konwencjonalne odpowiedniki.(abstrakt oryginalny)

As bread is one of the most widely consumed foods in the world, the aim of the study was to investigate the influence of traditional method of bread production on its nutritional value and sensory quality in comparison to conventional equivalents. In total 48 samples of wheat-rye and rye breads available in Malopolska Region in Poland were analysed. The results show that the nutritional value of the analysed traditional and conventional rye and wheat-rye breads was at a similar level. Nevertheless, traditional wheat-rye products contained statistically significantly less salt than their conventional equivalents. Their energy values were also slightly but statistically significantly lower than those of conventional breads. Traditional rye breads, on the other hand, contained less water and more carbohydrates than conventional rye products. (original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
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Bibliografia
Pokaż
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Cytowane przez
Pokaż
ISSN
1733-747X
Język
eng
URI / DOI
http://dx.doi.org/10.19202/j.cs.2018.03.08
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