Could you some one help me with sensory attribute and terminology for bakery products.
thx
Posted 03 November 2017 - 04:36 PM
Could you some one help me with sensory attribute and terminology for bakery products.
thx
Posted 03 November 2017 - 04:58 PM
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
Posted 04 November 2017 - 01:38 AM
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 ?
Kind Regards,
Charles.C
Posted 28 March 2018 - 09:30 AM
Hi If you go to this website you can download the book.
https://onlinelibrar...0470277553.ch16
Thanks
Posted 28 March 2018 - 09:45 AM
Hi If you go to this website you can download the book.
https://onlinelibrar...0470277553.ch16
Thanks
members only.
Kind Regards,
Charles.C
Posted 28 March 2018 - 09:56 AM
this on is free,
From page 15 onwards has some good references.
http://www.nmkl.org/...n/Proc31Eng.pdf
Thanks
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