Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies

Bakery products are an important sector of the food industry globally and part regular diets many people. Texture encompasses product characteristics plays a pivotal role in consumer acceptance. This review focuses on studies that evaluate textural properties set bakery products, either using instrumental texture measurements or sensorial evaluations. A search was conducted scientific databases, selection based some eligibility criteria, resulting total 133 articles about products. Of these studies, majority reported only analysis (62 out 133), minor number analyses (n = 14). Still, there expressive which both methodologies were used to assess 57), i.e., measurement complemented with sensory evaluation. The results showed most focused bread (37%) cakes (33%). With respect analysis, tests TPA (texture profile analysis), commonly probe cylinder disc 75 mm diameter. Instrumental usually determine like hardness, cohesiveness, chewiness, springiness. Regarding texture, mostly descriptive (72%), particularly profiling, lower performing discriminating (18%) preference/acceptance (10%). In cases, untrained panels used, common panelists equal ten, representative evaluated attributes conclusion, this provides insight into methods should be focus. Furthermore, it verified types complementary evaluating for