APPLICATION OF SENSORY TEXTURE PROFILING TO BAKED PRODUCTS - SOME CONSIDERATIONS FOR EVALUATION, DEFINITION OF PARAMETERS AND REFERENCE PRODUCTS

Parameter definitions and reference scales of the sensory texture profiling method were examined in relation to the textural descriptions of baked products. The following textural terms were found to be pertinent to baked goods, especially to layer cakes: firmness, springiness, adhesiveness (to lip, palate, teeth), crumbliness/self‐adhesiveness, moistness, cohesiveness/deformation, moisture sorption and cohesiveness of mass. Applicable definitions were selected, and reference products representing low and high levels of these characteristics were identified. Preliminary information was obtained suggesting that the panelists' salivary flow rate and the timing of the evaluation in relation to the residence time in the mouth could be critical factors for achieving consistent responses. Copyright © 1990, Wiley Blackwell. All rights reserved