TEXTURAL QUALITY OF WHITE PAN BREAD BY SENSORY AND INSTRUMENTAL MEASUREMENTS

Authors

  • A. GÅMBARO,

    Corresponding author
    1. Sectión Evaluación Sensorial, Cátedra de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Avda. Gral. Flores 2124. C. P.11800, Montevideo, Uruguay
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  • P. VARELA,

    1. Sectión Evaluación Sensorial, Cátedra de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Avda. Gral. Flores 2124. C. P.11800, Montevideo, Uruguay
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  • A. GIMÉNEZ,

    1. Sectión Evaluación Sensorial, Cátedra de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Avda. Gral. Flores 2124. C. P.11800, Montevideo, Uruguay
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  • A. ALDROVANDI,

    1. Facultad de Veterinaria, Universidad de la República, Montevideo, Uruguay
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  • S. M. FISZMAN,

    1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain
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  • G. HOUGH

    1. Comision de Investigaciones Cientificas de la Provincia de Buenos Aires, Nueve de Julio, Buenos Aires, Argentina
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agambaro@fq.edu.uy

ABSTRACT

Commercial samples of white pan bread were evaluated by instrumental and sensory methods to determine the relationship between sensory and instrumental assessments, and relate them to product quality. Samples were evaluated on days 4 and 12 after baking. Sensory analysis was carried out by a panel of ten assessors trained in descriptive analysis of bread texture. A Texture Profile Analysis (TPA) was carried out using a TA.-XT2 Texture Analyzer. Collected data was statistically analyzed by Three-Factor Analysis of Variance, Principal Component Analysis, and Linear Partial Least Squares Regression Analysis (PLS). PLS revealed that sensory texture could be well predicted by instrumental texture measurements. It can be concluded that the evaluation of a few sensory manual texture parameters can be used as a tool to establish specifications for quality control programs.

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