Respective impact of bread structure and oral processing on dynamic texture perceptions through statistical multiblock analysis
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- 作者：S. Jourdrena ; b ; A. Saint-Evea ; anne.saint-eve@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author ; M. Panouillé ; a ; P. Lejeuneb ; I. Dé ; lé ; risa ; I. Souchona
- 关键词：Bolus ; Breakdown ; Multiblock Partial Least Squares (PLS) ; Progressive Profiling ; Temporal Dominance of Sensations (TDS) ; French baguette
- 刊名：Food Research International
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：87
- 期：Complete
- 页码：142-151
- 全文大小：2138 K
文摘
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Dynamic texture perceptions of three breads were assessed and compared through TDS and Progressive Profiling.
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Instrumental and sensory data were successfully linked through a regression model.
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Bolus properties had more impact on texture perceptions than the initial bread properties.
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Softness perception was mainly explained by bolus water content and hardness.
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Dryness perception was mainly explained by the water contents of both bolus and bread.