Choice of Cereal Raw Materials and Suitable Combinations of Additives for Sensory Quality Improvement of Pastry

Effect of selected additives and their combinations on the sensory quality of final cereal products prepared from the mixture of flours (wheat T 650, rye T 930, and spelt) and from wheat flour T 512 was studied. The following sensory parameters were considered: shape (cambering); crust (color, thickness, hardness); crust/crumb (odor, taste); crumb (elasticity, porosity, color, hardness (resistance to bite); adhesiveness (to palate at longer chewing). It was found that sensory parameters increased after the application of the selected combinations of improving additive substances (ascorbic acid, enzymes and emulsifiers) and concentration of the enzyme preparation Lipopan 50 BG had a positive effect on sensory parameters and on the reduction of the applied amount of emulsifiers in the final product.