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Nutritional value and sensory quality of rye and wheat-rye breads as influenced by traditional methods of their production

 Key words: 

traditional bread, conventional bread, mixed bread, traditional food.

Summary

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. 

dr inż. BSc. Michał HALAGARDA  dr inż. Małgorzata MIŚNIAKIEWICZ

Department of Food Commodity Science Cracow University of Economics,  30-033 Kraków, ul. Sienkiewicza 5, Poland  e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.,  phone: 12 2937846 e-mial: This email address is being protected from spambots. You need JavaScript enabled to view it.,  phone: 12 2937849

 

 

 

 

 

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