Page 61 - FoodFocusThailand No.222 September 2024

STRONG QC & QA

2. Sensorial Texture analysis by cost and time required for testing since selecting panelists who meet specific
Panelists In sensory testing, descriptive criteria and training each panelist to perceive product characteristics according to
analysis is commonly used for experienced standards.
panelists in baked goods. Initially, this Analyzing the texture of baked goods, whether through measuring instruments
involves developing a comprehensive set or sensory testing, is essential for manufacturers and suppliers of bakery
of terms related to the product to clearly ingredients. Establishing standard procedures for measuring quality is crucial.
measure the baked goods. Panelists then Additionally, texture analysis helps in maintaining product quality consistency and
practice evaluating the product based on monitoring freshness. Measuring instruments, in particular, provide quick analytical
these terms, assessing both characteristics results. Both methods are also used for marketing data and can be compared to
and the intensity or amount through a identify trends and correlations between instrument measurements and sensory
constructed test scale. The most frequently evaluations.
used terms for describing bread and cake
products are hardness, cohesiveness,
chewiness, and springiness.
The advantage of using measuring More Information Service Info C008
instruments is that they allow for rapid
comparison of measurements when the
same model of instrument and the same
testing conditions are used. Although the
initial investment in these instruments can
be relatively high, they can be applied to
a variety of products. However, a drawback
of measuring instruments is that they
cannot indicate consumer preferences like
human sensory testing can. Additionally,
they cannot measure aspects such as
moistness in the mouth, the release of
flavor and aroma in the mouth, or how the
product sticks to teeth, which link to
consumer preference and purchasing
decisions. While human sensory testing
has its advantages, one limitation is the

เอกสารอ้างอิง / References
1 https://pdf.directindustry.com/pdf/ametek-broo
kfield/ct3-texture-analyzer/20805-864137.html
2 https://www.stablemicrosystems.com/
Probes.html
3 https://www.stablemicrosystems.com/
cutting-and-shearing-testing.html
4 https://www.stablemicrosystems.com/fracture-
and-bend-testing.html
Armero,E. & Collar, C. (1997).Texture properties
of formulated wheat doughs: Relationships with
dough and bread technological quality. Z
Lebensm Unters Forsch A. 204: 136–145.
Dong, Y., & Karboune, S. (2021). A review of bread
qualities and current strategies for bread
bioprotection: Flavor, sensory, rheological, and
textural attributes. Comprehensive Reviews
in Food Science and Food Safety, 20(2), 1937-
1981.
Guiné, R. P. (2022). Textural properties of bakery
products: A review of instrumental and sensory
evaluation studies. Applied Sciences, 12(17),
8628.
Tóth, M., Kaszab, T., & Meretei, A. (2022).
Texture profile analysis and sensory evaluation
of commercially available gluten-free bread
samples. European Food Research and
Technology, 248(6), 1447-1455.
Wang, R., Zhou, W., & Isabelle, M. (2007).
Comparison study of the effect of green tea
extract (GTE) on the quality of bread by
instrumental analysis and sensory evaluation.
Food research international, 40(4), 470-479.

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