Sensory Profiling of Changes in Wheat and Whole Wheat Bread During a Prolonged Period of Storage

Abstract

A sensory profile of wheat and whole wheat pan bread with extented shelf life was conducted to characterize sensory changes during a 3‐week storage period. Variation between assessors was also assessed together with repeatability of the profile. The robustness in the sensory profile was determined by comparing two sensory trials 4 months apart (with six assessors participating in both trials). Initially, assessors agreed on a consensus list of 14 attributes (wheat) and 17 attributes (whole wheat). Multivariate data analysis was used to study the effect of storage time and assessors on the sensory profile. The impact of storage time was especially evident for whole wheat bread, but results showed that storage time had a significant effect on aroma and flavor of both bread types. An agreement in the sensory evaluations over time was found, which emphasize the robustness of the profile, the consistency of samples baked at different times and the reliability of the obtained results. PRACTICAL APPLICATIONS The use of enzymes in bread production has made it possible to extend the shelf life of bread considerably by decreasing the rate of starch retrogradation. Thus, other parameters are decisive for shelf life determination – off flavor is believed to be one parameter of high importance. Off flavor development in bread is however an overlooked area in food research. Sensory profiling focusing on changes in sensory perception related to storage time will reveal the most important sensory alterations. These sensory alterations are highly relevant for consumer preferences and can furthermore be used as a tool to elucidate chemical mechanisms responsible for off flavor formation. Consequently, the present sensory profiling is of significant value for industrial bread producers, enzyme manufactures and finally the consumers. The knowledge can be included in future examinations of sensory and chemical changes of bread with extended shelf life aiming at enhancing the quality of such products.

Oxidative stability of whole wheat bread during storage

“…Albeit significant, the oxidative changes in the whole wheat bread were relatively minor as already demonstrated using sensory profiling of similar bread products stored up to 3 weeks (Jensen et al, 2010). Attributes characterising the stored bread were 'aged', 'dusty', 'rancid', 'sickly sweet', and 'bitter', as also found for other foods for which oxidative changes are important contributory to flavour defects.…”

“…Control of bread firming and microbial activity mean that other quality parameters may determine the shelf life of baked products. It has previously been shown that changes in aroma, flavour and taste occur during storage of whole wheat bread (Holtekjoelen, Baevre, Roedbotten, Berg, & Knutsen, 2008;Jensen, Oestdal, & Thybo, 2010). In these studies aroma and flavour attributes such as 'acidic', 'off', 'rancid' and 'dust' together with the taste attributes 'sweet' and 'bitter' were found to increase with storage time.…”

Maize flour parameters that are related to the consumer perceived quality of ‘broa’ specialty bread

“…Table 3 summarises the proposed attributes considering the comments obtained from the 52 assessors, the visio-tactile perception and texture seems to be the most decisive criterion of consumer acceptability of broa. In fact, the texture of the bread crumb is related to the perception of quality (Gámbaro et al, 2002;Jensen et al, 2010).…”

Effect of adding flours from marolo fruit (Annona crassiflora Mart) and jerivá fruit (Syagrus romanzoffiana Cham Glassm) on the physicals and sensory characteristics of food bars

“…Higher cutoff values were reported by Silva et al (2009), ranging from 27.34 to 40.21 N for cereal bars developed with passion residues. According to with Jensen et al (2010), the textural properties are strongly influenced by the size or the structure of cells and are strongly determined by the quantity and quality of gluten or other substances in bulk. In addition, the texture attributes undoubtedly contribute greatly in product freshness of perception by consumers.…”