Assessment of textural changes in sliced pan bread on aging using sensory and instrumental methods

Textural changes occurring during storage of a series of samples of five commercial sliced pan bread (SPB) brands were monitored by measuring parameters such as moisture content, Young's modulus of elasticity on compression, degree of crystallinity using X‐ray diffractometry and melting enthalpy using differential scanning calorimetry. The results obtained were compared with those derived from sensory evaluation of crumb hardness developed on storage using trained panelists. The ingredient composition of the breads affected the staling albeit not in a definite and conclusive way. The moisture content of the crumb was inversely related to crumb firmness on aging. Young's modulus value was proportional to the degree of crystallinity and melting enthalpy of breads. Regression analysis indicated that the surface layer of crumb moisture content and Young's modulus correlated well with the sensory hardness and can be used for quality control purposes to assess the degree of staling of commercial SPB. PRACTICAL APPLICATIONS: The effect of staling on texture of breads can be effectively determined by performing both instrumental (X‐ray diffraction, differential scanning calorimetry, and compression measurements) and sensory analysis. However, compression tests employ fairly large deformation values (25% and over) during compression which do not necessarily reflect solely the state of staleness but they provide a general insight about the texture of the bread crumb as a whole. With regard to this, the present study aims to propose a simple and as inexpensive as possible method suitable for industrial use in order to monitor the staling process during storage. The findings from the present study suggest that Young's modulus of elasticity on compression can be considered as a reliable method to assess the aging effect on commercial SPB samples during storage.