# Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
## 3 Results
### Sensorial Analysis of Texture in Bakery Products  
Of the 71 articles that report sensory analysis of bakery products, in some of them, more than one type of test is performed, as was previously observed for the instrumental measurements (number of tests = 79). The types of sensory tests used to assess the textural attributes are wide in nature, as shown in Table 5, and once again, the notations used differ from similar tests in nature. These tests were grouped into discriminating, descriptive, and affective tests (acceptance and preference). Discriminating tests (n = 14) or affective tests (n = 8) are not so frequently used as descriptive tests (n = 57). For the measurement, hedonic scales are usually preferred (as reported in 60 studies) rather than linear scales (mentioned in 5 studies) (Table 6). The scales are variable between a small number of points (five-point scale) and, in some cases, a very high number of points (one-hundred-point scale). In most cases, the scales have five (9 studies) or nine points (28 studies), the most used scales for bread, cake, biscuit/cookie or other products. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Type of Sensorial Evaluation**} & \multicolumn{6}{c}{**Product Type**} & \multirow{2}{*}{**Total**} \\ \cline{2-2} \cline{4-6}  & **Bread** & **Pie** & **Cake** & **Biscuit/Cookie** & **Others** \\ \hline \multicolumn{2}{c}{**Discriminating tests**} & \multirow{2}{*}{2} & \multirow{2}{*}{5} & \multirow{2}{*}{1} & \multirow{2}{*}{7} \\ Difference between samples & & & & & & \\ Triangle test & 3 & 1 & 2 & 1 & 7 \\ \hline \multicolumn{2}{c}{**Descriptive tests**} & \multirow{2}{*}{19} & \multirow{2}{*}{14} & \multirow{2}{*}{4} & \multirow{2}{*}{2} & \multirow{2}{*}{39} \\ Sensory profiling & & & & & & \\ Flash profile test & & & 1 & 1 & 2 \\ Flash profile test & & & & 1 & 1 \\ (real scale 100 mm) & & & & 1 & 1 \\ Descriptive analysis & 2 & 2 & 1 & 1 & 6 \\ Descriptive analysis & 1 & & & & 1 \\ (ISO 6658 protocol) & & & & & 1 \\ Quantitative descriptive analysis & 2 & & 4 & 2 & 8 \\ \hline \multicolumn{2}{c}{**Affective tests**} & \multirow{2}{*}{2} & \multirow{2}{*}{2} & \multirow{2}{*}{79} \\ Acceptance test & & & & & & \\ Preference test & 1 & & 4 & 1 & 6 \\ \hline \multicolumn{2}{c}{**Total**} & \multirow{2}{*}{**30**} & \multirow{2}{*}{**3**} & \multirow{2}{*}{33} & \multirow{2}{*}{**11**} & \multirow{2}{*}{**2**} & \multirow{2}{*}{**79**} \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Number of studies according to the method used for the sensorial evaluation of texture and product type. Figure 6: Word cloud for the properties analyzed through instrumental texture analysis in bakery products. In what concerns the evaluation panels, 26 were trained panels, 40 were untrained and 13 were semi-trained panels. These panels were also variable in number, from a minimum number of members of 5 to a maximum of 132; in most cases, the panels constituted 10 members (in ten studies). Figure 7 shows the word cloud for the textural attributes assessed through sensorial analysis in bakery products. As observed before for the textural properties, the sensorial properties are also highly variable in terminology, for example, in terms like elasticity and springiness. The most frequently assessed properties include cohesiveness, hardness, chewiness and springiness.