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Comparison of sensory and instrumental measurement of steam bread quality. D. W. HATCHER (1),
P. Chen (2), M. J. Anderson (1), B. X. Fu (2), and L. Malcolmson (2). (1) Grain Research Laboratory,
Canadian Grain Commission; (2) Canadian International Grains Institute.
Steam breads, a staple in Asia, display varying regional consumer
preferences. Flour quality and processing affect the appearance and textural properties of steam bread. The
objective of this work was to compare the quality characteristics of steam bread using sensory and
instrumental methods. Steam bread varying in water absorption and mixing times were made from Canada
Western Red Winter (CWRW) and Canada Prairie Spring White (CPSW) wheat flours using a response
surface methodology model. A trained sensory panel using a 5 point scale scored 11 steam bread
parameters. Texture profile analysis (TPA) via a TXT2i and Hunterlab colorimetry were compared with
sensory panel scores. Sensory assessed bread symmetry was correlated with bread height and volume for
both flours. Sensory scores for exterior surface color were significantly correlated with L*, a* and b* for
each bread while sensory surface shininess significantly correlated with all 3 color parameters for the
CWRW bread only. Sensory scored interior crumb color and brightness correlated significantly with L* and
b* for both flours. Scores for firmness, springiness, stickiness, chewiness were significantly correlated with
TPA values for the CWRW bread but only springiness was found to correlate with TPA values for CPSW
bread.
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