5 replies to this topic

[Fijiball]

Could you some one help me with sensory attribute and terminology for bakery products.

 

thx

[ABBIGAIL BEDASSIE NABBIE]

Sensort Attributes include:

 

Texture- when the product is sliced, pass fingers over the interior...it can feel: moist, dry, hard, crusty, Frial, grainy

 

Mouth Feel- soft, chewy, tough

 

 

Flavour-  flour made from different grains have distinctinve profiles, some ingredients also have influence here.

It may be sweet,nutty, grassy, sour, bitter, toasted, oily

 

Aroma- this may be yeasty, burnt, sweet smelling, fruity

 

Other characteristics that can be evaluated in Volume, Shape, Colour and Crumb Structure

 

Hope this helps

[Charles.C]

Could you some one help me with sensory attribute and terminology for bakery products.

 

thx

 

Useful answers may depend on what kind of bakery products are involved ?

 

If a general question, maybe need a baking textbook ?

[gazza1973]

Hi If you go to this website you can download the book.

https://onlinelibrar...0470277553.ch16

Thanks

[Charles.C]

Hi If you go to this website you can download the book.

https://onlinelibrar...0470277553.ch16

Thanks

 

members only.

[gazza1973]

this on is free,

From page 15 onwards has some good references.

http://www.nmkl.org/...n/Proc31Eng.pdf

Thanks