Sensory evaluation and rheological measurement of bread samples: comparing subjective perceptions of trained tasters against objective measurements by a texture analyzer

Lucia Baratella

Sensory evaluation and rheological measurement of bread samples: comparing subjective perceptions of trained tasters against objective measurements by a texture analyzer.

Rel. Paolo Brandimarte. Politecnico di Torino, Master of science program in Mathematical Engineering, 2019

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Abstract

Lo scopo della tesi è trovare un modello che leghi le misurazioni reologiche di uno strumento di laboratorio su pani alimentari con le misurazioni sensoriali degli assaggiatori.