Estimation of the Texture of Bread by Multi-Point Mensuration Method and its Correlation to the Mouth Feeling by Sensory Test

Investigations on the Texture of Bread. Part 2

Abstract

Correlations between parameters of cohesiveness (measured with tensipresser by multi-point mensuration method) and sensory on mouth feeling (not only soft but spring) of commercial breads from six bakeries were investigated.
Empirical formula of cohesiveness of every bread by multi-point mensuration method, y=ax+b (y : cohesiveness, x : clearance), was linear in limited clearance range. The value of b and the masticating index of bread were correlative with the evaluation by sensory test, indicating that these parameters were useful to appreciate the bread texture correlated to the mouth feeling.