Industrial bread (“fresh line” with a shelf life of five days and “long life” with a shelf life of forty days) was evaluated through instrumental and sensory analyses. Assays were made considering moisture %, degree of acidity, digital image analysis, resistance to cutting and sensory profile. Data were statistically analysed by Analysis of Variance and correlated by Principal Component Analysis. It is possible to conclude that the correlation between sensory and instrumental parameters constitutes a useful tool to determine the qualitative deterioration of this bread and the potential for its introduction into markets
CHANGES IN SENSORY AND INSTRUMENTAL FEATURES OF INDUSTRIAL SICILIAN BREAD DURING STORAGE
MAZZAGLIA, AGATA;PECORINO, Biagio
2011-01-01
Abstract
Industrial bread (“fresh line” with a shelf life of five days and “long life” with a shelf life of forty days) was evaluated through instrumental and sensory analyses. Assays were made considering moisture %, degree of acidity, digital image analysis, resistance to cutting and sensory profile. Data were statistically analysed by Analysis of Variance and correlated by Principal Component Analysis. It is possible to conclude that the correlation between sensory and instrumental parameters constitutes a useful tool to determine the qualitative deterioration of this bread and the potential for its introduction into markets| File | Dimensione | Formato | |
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