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Texture Evaluation of Baked Products Using Descriptive Sensory Analysis

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Dough Rheology and Baked Product Texture

Abstract

Texture contributes to the overall acceptability of a food, as well as to its appearance and flavor; thus, this discussion will be focused on texture. Researchers commonly evaluate the texture of a product by measuring its physical and chemical properties. These properties, however, must eventually be related to how the product behaves in the mouth, which necessitates the use of sensory evaluation. According to Kapsalis and Moskowitz (1977),

The relationship between mechanical measurements of texture and sensory ratings has its foundation in two inherently different measuring capabilities — (1) the machine, which is more reproducible than the human sensor but “too simple” to completely describe such a multidimensional attribute as texture; and (2) the human being, which, with its immense complexity, problems in calibration, and tendency to drift, is difficult to fit into an equation.

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Authors
  1. Laura M. Hansen
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  2. Carole S. Setser
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Editor information

Editors and Affiliations

  1. RMS Technology Center, Nabisco Brands Incorporated, 200 Deforest Avenue, P.O. Box 1943, East Hanover, New Jersey, 07936, USA

    Hamed Faridi Ph.D.

  2. Department of Grain Science and Industry, Shellenberger Hall, Kansas State University, Manhattan, Kansas, 66506, USA

    Jon M. Faubion Ph.D.

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© 1990 Van Nostrand Reinhold

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Hansen, L.M., Setser, C.S. (1990). Texture Evaluation of Baked Products Using Descriptive Sensory Analysis. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_16

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  • DOI: https://doi.org/10.1007/978-1-4613-0861-4_16

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4612-8207-5

  • Online ISBN: 978-1-4613-0861-4

  • eBook Packages: Springer Book Archive

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