SENSORY VALUE OF BREAD MADE FROM RYE (Secale cereale L.), COMMON WHEAT (Triticum aestivum L.) AND MESLIN (MIXTURE OF RYE AND WHEAT)

V diplomskem delu smo vrednotili fizikalne in senzorične lastnosti kruhov iz ržene, pšenične in soržične moke. V poskusu so bile uporabljene štiri sorte pšenice (\u27Edison\u27, Justus\u27, \u27Pegasus\u27 in \u27Soissons\u27) ter sorta ozimne rži \u27Walet\u27. Po peki smo pri vseh treh vrstah kruha izmerili volumen, specifični volumen in izgubo mase pri peki. Senzorično ocenjevanje smo izvedli s pomočjo pet-stopenjske hedonske lestvice in senzoričnega trikotnika. Rezultati so pokazali, da ima vrsta kruha in sorta pšenice, uporabljene v pšenični in soržični moki, statistično značilen vpliv na vse preučevane fizikalne lastnosti kruha. V povprečju imajo vzorci pšeničnega kruha večji volumen (1.722 cm3), specifični volumen (2,16 mL g-1) in večje izgube pri peki (18,8 %) v primerjavi z vzorci soržičnega kruha (1.530 cm3, 1,72 mL g-1 in 14,0 %). Analiza rezultatov v okviru sorte pšenice opravljenega hedonskega senzoričnega ocenjevanja kaže, da vrsta kruha vpliva na oceno barve skorje (\u27Edison\u27), oceno poroznosti sredice (\u27Pegasus\u27), mehkost kruha (vse sorte), okus (\u27Justus\u27, \u27Soisson\u27) ter na oceno skupnega vtisa (\u27Soisson\u27). Rezultati senzoričnega trikotnika kažejo, da so vzorci kruha iz ržene in soržične moke dovolj različni in jih preizkuševalci razlikujejo, senzorične lastnosti kruha iz pšenične in soržične moke pa so podobne in jih v primeru sort \u27Edison\u27 in \u27Pegasus\u27 ni moč razlikovati.In this diploma thesis, we studied the physical and sensory properties of bread made from rye, wheat and meslin flour. We used four varieties of wheat in the experiment (\u27Edison\u27, Justus\u27, \u27Pegasus\u27 and \u27Soissons\u27) and a varietie of winter rye called \u27Walet\u27. After the baking process we measured the volume, specific volume and baking loss in all three types of bread. Five rank hedonic scale was used for the sensory evaluation, but the sensory triangle was used for the analytical experiments. The results showed that the type of bread and varietie of wheat used for the wheat and meslin flour had a significant influence on the volume of the bread. When compared meslin and wheat bread, and the wheat bread had, on average, a bigger volume (1.722 cm3), a bigger specific volume (2,16 mL g-1) and a bigger baking loss while baking (18,8 %). Meanwhile, the meslin bread results came up as follows: 1.530 cm3, 1,72 mL g-1 and 14,0 %. The results of the hedonic scale evaluation reveald that the varietie of bread has a significant influence on the colour of the crust (\u27Edison\u27), the inside of the bread (\u27Pegasus\u27), the softness of the bread (all types), the flavour (\u27Justus\u27, \u27Soisson\u27) and the final impression. The results of the sensory triangle show that the samples of rye and meslin bread were different enough to be differentiated. The sensory qualities of the bread made from wheat and meslin flour were similar and could not be distinguishedwhen dealing with the \u27Edison\u27 and \u27Pegasus\u27 types