Bakery Research Papers

The highly labor-intensive nature of sensory evaluation has unavoidably led to the development of instrumental methods designed to measure food properties that relate to the relevant sensory characteristics (Bleibaum, Stone, Tan, Labreche, Saint-Martin, & Isz, 2002; Deisingh, Stone, & Thompson, 2004; Lozano, Santos, & Horrillo, 2008; Gil et al., 2008; Barat et al., 2008; Benedetti, Buratti, Spinardi, Mannino, & Mignani, 2008; Defilippi, San Juan, Valdes, Moya-Leon, Infante, & Campos-Vargas, 2009; He et al., 2009; Lerma-Garcia, Simo-Alfonso, Bendini, & Cerretani, 2009; Barbri, Mirhisse, Bari, Correig, Bouchikhi, & LIobet, 2009; Hruskar, Major, & Krpan, 2010; Santos et al., 2010; Apetrei et al., 2010; Li, Krewer, Ji, Scherm, & Kays, 2010; Newman,

They consisted of several attribute such as the evaporation of water, gelatinization of starch as well as protein denaturation, volume expansion, and the formation of crust and so on (Sivam, Sun-Waterhouse, Quek, Perera, 2010). In the case of bread, the product with greater quality and sensory characteristics is obtained once dough is appropriately baked into bread. Generally, fresh bread gives an attractive brownish and crunchy crust, an enjoyable aroma, a flexible and elastic crumb texture, superior slicing features, and a moist mouth-feel (Giannou, Kessoglou, & Tzia, 2003; Singh, Mishra, & Mishra, 2012). Measurement of the latter attributes would be beneficial to monitor and control the baking process to yield high quality of bakery product. Therefore, it seems that the employment of instrumental tools is a necessity in the bakery industry. Recently, a considerable interest in establishing the most appropriate methods to examine and enhance the quality of bakery products has increased (Paquet-Durand, Solle, Schirmer, Becker, Hitzmann, 2012; Torri, Migliorini, & Masoero, 2013). For example, bread as a bakery product must be stored and monitored in suitable situations because bread begins to undertake deteriorative changes beginning with removal from the oven. Retrogradation (an increase

Bakery product flavor is traditionally recognized through the integration of universal analytical devices (e.g., Gas Chromatography and Mass Spectroscopy), chemical and physical properties and human sensory panelists (Vulicevic, Abdel-Aal, Mittal, & Lu, 2004; Kihlberg, Johansson, Kohler, & Risvik, 2004; Wang, Zhou, & Isabelle, 2007; Curic et al., 2008; Tong, Zhang, Wu, Tong, Zhang, & Zhang, 2010; Ktenioudaki, & Gallagher, 2012; Chlopicka, Pasko, Gorinstein, Jedryas, & Zagrodzki, 2012; Birch, Petersen & Hansen, 2013). These techniques are expensive and time-consuming. Unlike sensory panels can also collect a lot of information about the attributes of the product but this methodology has some problems such as subjectivity and panelist fatigue. In addition, GC-MS and sensory panel evaluation cannot be used as on-line measurement system in the bakery industry.
Currently, quality authentication of the products is one of the main priorities in the bakery industry and as mentioned earlier, aroma and flavor of the product play a determinant role in this field. However, human sense is being widely used to characterize the product