Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique

The effects of glycerol content and dough-forming method on the physical, t extural, and sensory characteristics of shelf-stable bread were determined. Bread dough was produced with 0, 2, 4, and 6% nominal glycerol content, an d formed into rolls by either dough-dividing or extrusion-forming methodolo gies. Baked products were evaluated by uniaxial compression and fitting of stress-strain data to a three-parameter mathematical model. A trained senso ry panel quantified textural attributes using magnitude estimation methodol ogy. Selected characteristics were also judged by an untrained consumer pan el. Sensory-instrumental relationships were determined. Products were teste d instrumentally after different storage intervals to determine effects of glycerol level and dough-forming process on degree of fuming. Results showe d that extrusion-forming produced, on average, relatively more dense and le ss deformable products than did the dough-dividing method; extrusion-formed samples also had greater sensory firmness and were less similar to an idea l sensory texture. However, high glycerol concentrations in extrusion-forme d products gave sensory profiles that were substantially closer to the idea l. Sensory firmness and chewiness were closely correlated with parameters o f power law functions that described compression behavior. Glycerol reduced ultimate firmness after storage.