Present situation on the descriptive sensory analysis of bread
2011
Callejo, Ma Jesús (María Jesús)
Bread, in its many varieties, has been a staple in the diets in many parts of the world throughout thousands of years. Although a general consensus has been reached regarding the classification of breads according to the degree of hydration of their dough, the presence or absence of fats or their volume, there is as yet no standard method with which to carry out a sensorial evaluation of bread. The objective of this work is to review the present state of the study of descriptive sensorial analysis of bread. Sensorial attributes are first classified according to the following four characteristics: appearance, odor, texture and flavor. Furthermore, some of the most important attributes are described as is their relation with the processes or characteristics of the ingredients used. Finally, a list is included with the terms and definitions of the attributes that should be taken into account for a descriptive sensory analysis of bread. Practical Applications: As the sensorial attributes of food allow the objective quantification of quality, the establishing of a standard method of performing sensory analysis of breads could be a valuable tool to enhance the value of bread and, at the same time, to protect the interest of consumers. It is of considerable interest (and necessary) to carry out a review of the principle sensorial attributes of bread, as well as the various aspects related with descriptive sampling of bread. This review will serve as a starting point for the development of a standardized method for the descriptive sensory analysis of bread.
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