DEVELOPING A COMMON LANGUAGE TO DESCRIBE THE ATTRIBUTES OF BAKED GOODS

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1 DEVELOPING A COMMON LANGUAGE TO DESCRIBE THE ATTRIBUTES OF BAKED GOODS RICHARD LEBOUCHER PAUL BARNES 10/10/16

2 Texture and Flavor Attributes

3 AGENDA Texture How to describe texture? Tools and Methods How to develop the right texture: What is your Texture? Flavor How to describe the flavor of bread? Tools and Methods How to develop the right flavor profile: What is your Flavor?

outside 8% Softness 0% 5% 12% 17% 40% 45% 29% 33% 10% Very important Price 0% 7% 20% 43% 30% Smell 2% 2% 11% 51% 35% Taste 0% 4% 96% Shelf life 2% 3%

4 FRESHNESS & TASTE: THE MOST IMPORTANT ATTRIBUTES OF BREADS Butterability 4% 4% 15% 50% 27% Not important at all Freshness 0% 8% 92% Not important Trusted brand 6% 18% 29% 39% 9% Neither important, nor not important A Hard Crust on the outside 10% 16% 35% 28% 11% Important A Soft Crust on the outside 8% Softness 0% 5% 12% 17% 40% 45% 29% 33% 10% Very important Price 0% 7% 20% 43% 30% Smell 2% 2% 11% 51% 35% Taste 0% 4% 96% Shelf life 2% 3% 20% 43% 33% Size 3% 14% 33% 42% 8% Shape 17% 31% 36% 14% 2% Colour 11% 21% 36% 26% 6% 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100% Consumer Survey Study, Puratos US

5 AGENDA Texture How to describe texture? Tools and Methods How to develop the right texture: What is your Texture? Flavor How to describe the flavor of bread? Tools and Methods How to develop the right flavor profile: What is your Flavor?

6 HOW TO DESCRIBE TEXTURE? A B C Texture noun : the way something feels when touched, eaten Fresh, soft, staled, spongy, humid, doughy,

TEXTURE DESCRIPTION VOCABULARY AND DEFINITIONS Sensory Instrumental Vocabulary Softness Force required to compress the bread with hands, between the molars, or between tongue and palate Force

7 TEXTURE DESCRIPTION VOCABULARY AND DEFINITIONS Sensory Instrumental Vocabulary Softness Force required to compress the bread with hands, between the molars, or between tongue and palate Force required to compress the bread crumb or the complete baked product till certain deformation Soft - hard Resilience of baked product Resilience of the crumb Cohesiveness Moistness Speed and degree (springiness) at which the baked product returns to its original shape after deformation Speed and degree (springiness) at which the crumb returns to its original shape after deformation Degree to which the baked crumb holds together when rubbing or folding, crumbliness Moist or cold feeling with fingers, hands, lips, palate ad month of the baked product (crumb and crust), adherence of the crumb to the fingers and more to the palate upon chewing (stickiness) Percentage of the deformation energy used by the baked product to partially return to its original shape Force used by the crumb after 20 seconds with certain deformation Ratio between "energy" of the second bite to "energy" of the first bite, Aw, % H2O, NMR, not always effective; force to loosen probe from product surface after applying a fixed deformation Resilient - not resilient, "mémoire élastique " Resilient - not resilient, "mémoire élastique ", elastic, not elastic Cohesive - crumbly Moist, sticky - dry Short bite Reflects the force to break a sample and the force to masticate to a consistency ready to swallowing Work necessary to break the bread in two pieces Short - chewy Melting Reflects the time and the easiness a bolus of bread can be swallowed. Favored by sufficient initial moistness followed by short bite NA Melting - not melting (ball formation, too dry, chewy)

8 TEXTURE - SCORE CARD SENSORY SCORE CARD - SOFT BREADS Score Softness Resilience baked product crumb Cohesiveness Moistness Short bite Melting Extremely soft, no resistance Sticky, very cold feeling Extremely short Very soft ++ 7 Soft + 6 Slight soft 0 5 As reference Speed=4 No deformation remains Speed=3 No deformation remains Speed=2 No deformation remains Speed=2 Slight deformation remains Doesn't tear at all, good butter spread, remains one piece Tears slightly, very resistant crumb, remains one piece Tears slightly, resistant crumb, turns into big pieces Extremely moist, very cold feeling Very moist, very cold feeling Moist, slightly cold feeling Tears slightly, not Slight moist, slightly resistant, turns into big cold feeling pieces Very short Short Slightly short Not chewy, not short Very melting, easy to swallow Melting Slight melting Medium - 4 Slight hard Speed=1 Slight deformation remains Tears 25%, turns into larger pieces Slight dry Slightly chewy Slight long before swallow -- 3 Hard Speed=1 Deformation remains Tears easily 50%, turns into small pieces Dry Chewy Long before swallow Very hard Speed=0 Big deformation remains Tears very easily and fast, no resistance, turns into powder, Very dry, needs saliva Very chewy Difficult eating, ball formation, too dry or chewy As a stone Extremely dry, needs saliva

EVALUATION EXAMPLE Title: Production date: Evaluation Date:

Texture Improvement 7/15/2016 7/27/2016 Scores Name of test:

6.5 8.5 7.5 8.5 Resilience 3.5 2.5 4.5 5.5 Cohesiveness 5.5 7.5 5.5 5.5 Moistness 5.

9 EVALUATION EXAMPLE Title: Production date: Evaluation Date: Evaluation Day: D12 Evaluation Form - AVERAGE SCORE Pan Bread Texture Improvement 7/15/2016 7/27/2016 Scores Name of test: Reference Prototype A Prototype B Prototype C A B Texture Softness Resilience Cohesiveness Moistness Short Bite Melting C

10 TEXTURE MEASUREMENT How to measure texture? A combination of: Analytical measurements Sensorial Analysis

11 ANALYTICAL MEASUREMENTS Tools: Softness Resilience Short bite

12 TEXTURE MEASUREMENT WITH TEXTURE ANALYZER F 1 day 6 F 1 day 1 25% deformation F 20s day 6 F 20s day1 F s Firmness F1 = force of probe to crumb necessary to obtain the fixed deformation firmness = F 1 Elasticity F20s = force of crumb to probe after 20s at fixed deformation elasticity = F 20s / F 1 *100 = RR 1 Stickiness Fs = negative force = force needed to loosen probe from product surface stickiness = F s

13 COMBINING THE RESULTS OF THE 2 METHODS TO CHARACTERIZE THE TEXTURE OF BREADS F 1 day 6 F 20s day 6 F 1 day 1 F 20s day1 25% deformation F s

14 Using the vocabulary and the evaluation methods to develop the right textures

15 TEXTURE MAPPING What s your Texture?

softness cohesive Bread 2 0 Conclusion: the prefered texture for white bread in San Francisco is characterized

16 CONSUMER UNDERSTANDING: WHAT TEXTURE IS PREFERRED? F2 (26 %) White Bread San Francisco Open crumb melting moistness stickiness Bread 3 0 resilience Bread 1 Bread 4 softness cohesive Bread 2 0 Conclusion: the prefered texture for white bread in San Francisco is characterized by more melting, moist, open but sticky crumb and a minimum of resilience to it. Breads that are dry and crumbly are not go zone. Softness is less of defining feature. F1 (59 %)

17 AGENDA Texture How to describe texture? Tools and Methods How to develop the right texture: What is your Texture? Flavor How to describe the flavor of bread? Tools and Methods How to develop the right flavor profile: What is your Flavor?

18 THE COMPLEXITY OF FLAVOR TERMINOLOGY

19 FLAVOR VOCABULARY AND SCORING Score Sour Fermented Roasted Cereal Fruity 9 Very sour 8 7 Sour 6 5 Some sour 4 3 Little sour 2 1 Not sour at all Strong fermentation flavor Fermented Some fermentation flavor Little fermentation flavor No fermentation flavor at all Strong roasted flavor Roasted flavor Some roasted flavor Little roasted flavor No roasted flavor at all Strong cereal flavor Cereal flavor Some cereal flavor Little cereal flavor No cereal flavor at all Strong fruity flavor Fruity flavor Some fruity flavor Little fruity flavor No fruity flavor at all

EVALUATION EXAMPLE Evaluation Form - AVERAGE SCORE

6/13/2016 Evaluation Date: 6/14/2016 Evaluation Day:

Prototype B Sour 6.5 5.5 7.5 Fermented 2.5 2.5 1.

20 EVALUATION EXAMPLE Evaluation Form - AVERAGE SCORE Title: San Francisco Sourdough Bread Production date: 6/13/2016 Evaluation Date: 6/14/2016 Evaluation Day: D1 Scores Name of test: Reference Prototype A Prototype B Sour Fermented Flavor Roasted Cereal Fruity

21 A COMBINATION OF SENSORIAL EVALUATION AND ANALYTICAL MEASUREMENTS SENSORIAL ANALYTICAL Experts panel Consumer panel Chromatography Mass Spectrometry

22 IDENTIFICATION OF FLAVOR COMPOUNDS USING GC-MS Isolation Separation Detection GC-MS

FLAVOR: A COMBINATION OF MANY MOLECULES SENSORIAL ANALYTICAL Experts panel Consumer panel Chromatography Mass Spectrometry component Odour character Odour threshold value (ppb or µg/l water) maltol

23 FLAVOR: A COMBINATION OF MANY MOLECULES SENSORIAL ANALYTICAL Experts panel Consumer panel Chromatography Mass Spectrometry component Odour character Odour threshold value (ppb or µg/l water) maltol caramel hexanol green 700 vanilline vanille, sweet 20 limoneen citrus 10 hexanal grassy, green 4,5 2-methylbutanal etherisch, almond 4 ethyl-2-methylbutanoaat apple, ripe fruit 0,1 geosmine earthy, mouldy 0,01 2-isobutyl-3-methoxypyrazine Red pepper 0,002 2,4,6-trichlooranisol coark, musty 0,00003

24 FLAVOR MAPPING What s your Flavor? Yogurt sauerkraut vinegar lemon juice raisin grape dried fruit Yeasty - alcoholic wheat oatmeal hay crusty toasted woody

25 FLAVOR ATTRIBUTES: APPLICATIONS Multigrains Wholewheat Mild Sourdough Rye breads Strong sourdough breads Rye breads Multigrains Wholewheat Artisan breads Crusty rolls/reheated items Flatbreads/pizza Soft breads & rolls Flatbreads/pizza

26 CONCLUSIONS: TEXTURE & FLAVOR Essential to develop a common language To understand one another and avoid misunderstandings To speed up the development process Value in having mapping tool To better visualize the current situation (texture & flavor) To easily understand the exact goal to achieve SENSORY SCORE CARD - SOFT BREADS Resilience Score Softness Cohesiveness Moistness Short bite Melting baked product crumb Extremely soft, no Sticky, very cold Extremely short resistance feeling Doesn't tear at all, Speed=4 Extremely moist, Very melting, easy Very soft good butter spread, Very short No deformation remains very cold feeling to swallow remains one piece Tears slightly, very Speed=3 Very moist, very cold ++ 7 Soft resistant crumb, Short Melting No deformation remains feeling remains one piece Tears slightly, resistant Speed=2 Moist, slightly cold + 6 Slight soft crumb, turns into big Slightly short Slight melting No deformation remains feeling pieces Tears slightly, not Speed=2 Slight moist, slightly Not chewy, not 0 5 As reference resistant, turns into big Medium Slight deformation remains cold feeling short pieces Speed=1 Tears 25%, turns into Slight long before - 4 Slight hard Slight dry Slightly chewy Slight deformation remains larger pieces swallow Speed=1 Tears easily 50%, turns Long before -- 3 Hard Dry Chewy Deformation remains into small pieces swallow Tears very easily and Difficult eating, Speed= Very hard fast, no resistance, Very dry, needs saliva Very chewy ball formation, too Big deformation remains turns into powder, dry or chewy Extremely dry, needs As a stone saliva What s your Texture? What s your Flavor? Use Texture and Flavor to differentiate products

27 Questions? Richard Leboucher Thank You!

28 What s Your Color?

29 Why Measure the Color of Baked Goods? Indicator of overall product quality Indicator of process variation Helps ensures brand consistency Visual methods of specifying color are subjective Measuring color using an instrument gives objective results

30 Applications Challenge The color of baked products is difficult to measure because: Curved surfaces and irregularly shapes Color can vary on edges versus center Lightness/darkness is often key parameter in consumer acceptance but color can vary as well Current color measurement techniques do not always reproduce how eye sees color

31 Challenges

32 Traditional Methods Color is typically evaluated by: 1. Visual assessment 2. Simple Colorimeter 3. Camera / defect monitor

33 Where is Color Typically Measured? Incoming QC of raw materials In-process inspection QC finished product Color is measured: In the lab At the line On the line

34 How is Color Described and Communicated in Baked Products?

35 Baking Contrast Units (BCU) Baking Contrast scale: Quantifies lightness of baked, crust, crumb and similar applications Helps eliminate the human subjectivity BCU can be applied to monitor browning in any baked product

36 Baking Contrast Units (BCU) BCU = log (Y/2.5) Y = CIE Tristimulus Y value The BCU range ranges from 0.00 BCU (darkest) 5.25 BCU (lightest) A difference of 0.1 BCU units is estimated to be a visual difference

37 How is Color Also Described, Communicated? Tristimulus color scales Not by words, but numbers, specifications, and tolerances Tristimulus scales describe: Lightness/Darkness Hue Chroma

38 Tristimulus Color Scales The most widely used color scale is L,a,b Hunter L,a,b CIE L,a,b (L*a*b*) Color difference scale most widely used is Delta E

39 L,a,b Color Space L = 100 L = 0

40 Where did the L,a,b scale originate?

41 The Human Eye Rods Cornea Green Cones Macula Red Cones Fovea Lens Blue Cones Optic Nerve Retina 2001 HunterLab

44 L,a,b Color Space L = 100 L = 0

45 Tristimulus Color on a Bread Product L* = a* = 1.77 b* = 8.55

46 Color Measurement 101 To See Color Light Source To Measure Color Light Source Object Baked Product Observer Spectrometer

47 Measuring Color - Spectrophotometer Specimen Diode Array Data Processor Light Source Diffraction Grating X L = 41.9 Y a = 37.7 Z b = 8.6 Data Display

48 Applications Challenge (cont.) The color of baked products is difficult to measure because: Curved surfaces and irregularly shapes Color can vary on edges versus center Lightness/darkness is often key parameter in consumer acceptance but color can vary as well Current color measurement techniques do not always reproduce how eye sees color

49 Best Practices - Application Illuminate the product circumferentially Average 2-4 measurements Measure large sample area Sealed optics to prevent contaminants Bench-top or portable technology

50 Establishing a Specification / Best Practices There are two levels of color difference: Minimum perceptible difference can you see any difference? Maximum acceptable difference is the difference too significant? Most baking manufacturers are concerned about the maximum acceptable difference

51 Establishing a Specification / Best Practices Each product family should have its own standard and target specification Each product family should have its own tolerances Tolerances can/should be different for each product

52 Establishing a Specification / Best Practices YOU define the color quality relationship The measurement system Customer acceptance parameters Raw material inspection Process variables and variation Business considerations Internal systems may be tighter

53 Establishing a Specification / Best Practices Choose samples that are representative of the product and manufacturing Prepare samples the same way each time Present the samples to the instrument in a repeatable manner Make multiple preparations of the sample and average measurements

Thanks For additional information: IBIE Exhibit: Booth 1019

54 Thanks For additional information: IBIE Exhibit: Booth Web site:

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY

SWEET DOUGH APPLICATION RESEARCH COMPARING THE FUNCTIONALITY OF EGGS TO EGG REPLACERS IN SWEET DOUGH FORMULATIONS RESEARCH SUMMARY SWEET DOUGH RESEARCH EXECUTIVE SUMMARY For this study, eggs were reduced