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

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  • TSUJI SHOJIRO
    Department of Food Science. Osaka Shoin Women's College Hishiya Nishi

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Other Title
  • パンのテクスチャ　ＩＩ　　多点測定法による食パンのテクスチャの評価法と食感との関連
  • タテン ソクテイホウ ニヨル ショクパン ノ テクスチャー ノ ヒョウカホウ
  • パンのテクスチャーに関する研究(第2報)

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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.<BR>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.

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