Abstract:

In order to quantify bread and cakes with different manufacturers, different additives and different types, the correlations between texture and sensory qualities of bread and cakes were studied by the texture analyzer and sensory evaluation method. The results showed that, the quality of bread with different additives for the same manufacturer and graham bread for different manufacturers could be quantified by the index of hardness and elasticity. The quality of wheat bread for different manufacturers could be quantified by the index of elasticity. The quality of sponge cake with different types could be quantified by the index of resilience. The quality of chiffon cake with different additives could be quantified by the index of hardness, cohesiveness, chewiness and resilience. The quality of cake with different types could be quantified by the index of hardness, springiness and cohesiveness.