Instrumental assessment of the sensory quality of baked goods
2013
Fiszman, Susana | Sanz Taberner, Teresa | Salvador, Ana | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
Instrumental methods can be used to predict sensory properties of baked goods and to provide structural information which explains the product quality. Two types of sweet baked goods differing in their moisture content are the focus of this chapter: muffins and cake-like systems (high moisture) and biscuits (low moisture). The instrumental methods described include those for measurement of the rheological properties of the batters (flow and linear viscoelastic tests) and the texture of the baked goods, including texture profile analysis and elastic recovery tests in the high-moisture systems and three-point bending, bite jaw test and combination of fracture and acoustic tests in the low-moisture systems.
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Este registro bibliográfico ha sido proporcionado por Instituto de Agroquímica y Tecnología de Alimentos