Lin Carson, PhD
Keymaster
@lin-carson
Post count: 41

I’ll let someone else chip in on the rheological characteristics. I can detail the sensory part a little more here. There are quantitative and qualitative sensory methods. Most applicable to bakers are qualitative methods, because quantitative methods require hundreds of responses and a qualified sensory scientist to run those tests. If you pull a qualitative panel together, you have to train them before they score anything. Training can take up to 3 months, due to everyone’s schedule (I assume you pull in office staff for this). For bakery, you train for all the sensory attributes: Aroma, taste and texture. Here are some for bakery products, (not a complete list of) aroma attributes: Yeasty, grainy, earthy, grassy, caramelized, burnt, vanilla (the more your descriptors, the more you capture your product’s attributes, but also the more you have to train your panel). For taste attribute: Sweet, sour, salty, bitter, and Umami. For texture attributes: firmness, springiness, cohesiveness, adhesiveness, resilience and waxy may be a good start. These are universal terms and can be used widely across all bakery products. You can rate each on a scale of 1 to 10, and have a reference sample for each attribute for both ends of the scale. This is how I used to train sensory panels. And I believe if you are serious on this form of qualitative sensory analysis, contact universities like Cornell, Michigan State, Ohio State, Kansas State, Purdue with strong food science programs and work with their sensory specialists.