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Creep‐Recovery of Bread and Correlation to Sensory Measurements of Textural Attributes
Author(s) -
Carson Lin,
Sun Xiuzhi S.
Publication year - 2001
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.2001.78.1.101
Subject(s) - creep , viscoelasticity , sensory analysis , texture (cosmology) , food science , chemistry , sensory system , group cohesiveness , composite material , materials science , artificial intelligence , psychology , social psychology , image (mathematics) , computer science , cognitive psychology
Bread crumb firmness has been studied extensively with many instruments. Other texture attributes like springiness, cohesiveness, and adhesiveness can be obtained through sensory analysis or by texture analysis using texture profile analysis. In this study, mechanical analysis (MA) was used to study the creep‐recovery of several commercial breads. A descriptive panel was used to analyze these attributes and the results were correlated to MA measurements. With use of a small probe force in the linear viscoelastic portion (50 mN), bread sensory firmness was correlated quadratically to MA creep deformation ( r 2 = 0.77) and sensory springiness was correlated quadratically to the combination of MA recovery percentage and its rate ( r 2 = 0.82). With use of a large probe force in the nonlinear viscoelastic portion (600 mN), bread cohesiveness was correlated linearly to the MA recovery percentage ( r 2 = 0.98). These results indicate that the creep‐recovery test can be used to determine some texture attributes of bread crumb.