A modified American association of cereal chemists method for compressive force value determination of white bread crumb firmness

Abstract

A modified American Association of Cereal Chemists (AACC) parameter for white bread crumb, CFV20' was established using a 20-mm-diameter plunger, and represents an interchangeable parameter to compression force values (CFV) used in the AACC method. The relationship between CFV and storage days was expressed by a 2nd order polynomial equation. Using this equation, the storage days at maximum CFV was around 4 days at 5?. In addition, mouthfeel firmness was evaluated by 20-year-old participants, and also showed a maximum score at around 4 storage days. Moreover, CFV20 reflected not only mouthfeel firmness but also tactile sensory score, resulting in a good parameter describing sensory white bread crumb firmness, and is interchangeable with CFV of the AACC method, evidenced by the high correlation between CFV20 and CFV of the AACC method.