#TastetomorrowbyPuratos special. Factors to consider in a bread tasting.

On July 6, Puratos organized Taste Tomorrow 2022 in Madrid. An event where, in an in-depth review of consumer behaviours, attitudes and decisions, they announced the results and conclusions of the study and tested the most innovative products in their Market Place.

Here are a few glimpses of what we could see in the corner of "Factors to consider in a bread tasting".

Even though bread is one of the most basic foods we eat, if we are aware of the different factors involved in eating it we will be able to differentiate a great many aromas, flavours and textures that make it a product of great sensory richness.

To carry out an effective bread tasting, we will need to make use of our five senses. In this report we will not go into great detail about the steps to take in order to do a tasting, but will explain the different concepts we should use when doing it. Puratos analyses 6 areas in which bread can be judged and ranks them from 1 to 9.

 

SOFTNESS

The Puratos “Taste tomorrow” survey confirms that freshness remains one of the most important criteria behind consumers’ purchasing decisions when buying bread. Loss of softness in bread is the normal process in this product, which begins as soon as it is removed from the oven. This company rates softness, with number one being “Like a stone” and number nine being “Extremely soft, fully yielding”.

RESILIENCE

Resilience could be described as the time it takes for the crumb to spring back after pressing on it. The alveoli have much to do with this process. Puratos rates resilience, with number one being “Total lack of resilience” and number nine being “Speed=9, no deformation left”.

MOISTURE/STICKINESS

Hydration is one of the most important factors in kneading. The moisture or stickiness of bread is caused by the weight of the liquids in relation to the weight of the flour. Appropriate storage of bread is essential for it to retain ideal moisture. The report rates bread moisture, with number one being “Very dry, needs saliva” and number nine being “Extremely moist, sticky and very cold sensation”.

SHORT BITE

This reflects the ease of biting or breaking off a piece of bread as well as ease of chewing. Puratos rates this attribute, with number one being “Extremely chewy” and number nine being “Extremely short”.

MELTING

Reflects ease or difficulty of eating the bread. It is directly linked to softness. If the product is softer, it will be easier to ingest. The report ranks this attribute, with number one being “Very difficult to eat” and number nine being “Extremely soft”.

COHESIVENESS

Cohesiveness represents the cut-off point up to which the product can deform before it breaks. Puratos rates this attribute, with number one being “Breaks very easily and quickly, without resistance, it turns to dust” and number nine being “It does not break at all, highly recommended for spreading, it remains in one piece”.

It is essential that we know these concepts because they are basic notions that we should use when talking about bread.