# Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
## 4 Discussion
Although trained panels are more reliable, they are expensive and take a long time to train [45]. Additionally, the panels ought to be validated, a procedure that is regulated by the ISO 11132 standard, and their members' performance checked [51]. The panel should be frequently monitored with regard to its performance (agreement, discriminative ability, repeatability) and reproducibility, individually or of the group as a whole, during training to achieve more accurate and, therefore, more reliable and consistent results [47]. The most evaluated properties in both types of texture analysis were hardness (or firmness), cohesiveness (or cohesion), springiness (or elasticity) and chewiness. These properties have different representations, whether they refer to mechanical or sensorial meaning. In mechanical terms, hardness is the value of force in the peak of the first compression of the product and does not necessarily occur at the point of deepest compression. However, it typically does for most products. On the other hand, based on the test's imitative nature, hardness represents the force required to deform the product to a given distance, i.e., the force to compress it between molars, bite through with incisors or compress between tongue and palate. Regarding cohesiveness, in mechanical terms, it is how well the product withstands a second deformation relative to how it behaved under the first deformation, being measured as the area of work during the second compression divided by the area of work during the first compression. This property represents the degree to which the sample deforms before rupturing when biting with molars. Springsness is how well a product physically springs back after it has been deformed during the first compression. It is measured in several ways, but most typically, by the distance of the detected height of the product on the second compression divided by the original compression distance. This textural property represents the resilience rate at which the sample returns to the original shape after deformation. The chewiness is calculated as hardness'springiness'cohesiveness and represents the effort needed to masticate the food to a consistency suitable for swallowing [52; 53; 54]. This review highlights that the two types of methods (instrumental and sensorial) complement each other in the analysis of textural parameters of bakery products. The instrumental texture analyzers allow obtaining precise values and an objective texture profile of the products, generating data that can be used widely and subjected to easier interpretation and comparison. On the other hand, the sensory analysis methods are particularly suitable for the appreciation and preference of products regarding their textural features. Because these tests are carried out through a panel of judges, the results obtained reflect a human and sensitive side, eventually more subjective, particularly if the tests are used in untrained panels. The relevance of sensory analysis in the bakery products sector is mainly related to the product's quality and its acceptability from the consumer's point of view. Joint sensory analysis with trained tasters and consumers constitutes effective tools to determine the key product attributes for consumer acceptance [55]. By doing this review, it was possible to confirm that both the instrumental and sensorial texture analyses are of high relevance for the sector of bakery products. Each one has advantages and limitations. By performing both types of analyses, it is possible to obtain more reliable and complete descriptions of the textural profiles of the products, given that the tests provide complementing information.