FRACTURE FORCE, HARDNESS AND BRITTLENESS IN CRISP BREAD, WITH A GENERALIZED REGRESSION ANALYSIS APPROACH TO INSTRUMENTAL‐SENSORY COMPARISONS
- 1 April 1973
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 4 (1) , 119-144
- https://doi.org/10.1111/j.1745-4603.1973.tb00658.x
Abstract
Flexure/compression data and sensory judgements of breaking force, hardness and brittleness were obtained for 8 brands of crisp bread, and compared with crushing vibration data obtained in another study for 6 of these brands.Besides relating instrumental and sensory data to each other by ordinary correlation analysis, a generalized regression analysis approach was tried as an alternative to using conventional stepwise regression as a prediction tool. This approach involved the checking of all possible combinations of regression variables, combined up to 4 at a time by certain composition rules. The results showed that there was no ‘best solution’ but rather a whole set of equally well or almost equally well fitting equations.Keywords
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