Lesaffre Yeast > Yeast & Bread-making > Baking Centers > Sensory analysis
Yeast & Bread-making
Sensory analysis
Sensory analysis involves studying the sensory characteristics of products, using all five of the human senses.
As part of the technical assistance provided by the Baking Centers, specialized and highly trained panels can carry out the following activities on your behalf:
Textural analyses of crusty bread, sandwich bread, brioche, milk bread, pita, pizza and croissants, etc
Taste analyses of all types of crusty bread (rye, sourdough, white, etc.) and sandwich bread.
- Bread tasting - a complex sensory experience
- How can I use this service?
- Specialized equipment
- Just a few examples of our specialized equipment
Bread tasting: a complex sensory experience
The aromas and texture of bakery products are seen as vital quality criteria by consumers and constitute a key challenge for everyone involved in the bakery trade. Nevertheless, the complexity of bakery products and the lack of any common standard or precise vocabulary among consumers make it difficult to interpret customer preferences or dislikes.
To provide solutions adapted your requirements where your development projects are concerned and to enable you to best meet the needs expressed by your customers, the Lesaffre group can provide you with access to its sensory analysis service which includes panels of tasting experts. These " human measurement machines " regularly meet up to test, analyse, and describe your products.
How can I use this service?
Are you looking to change the taste or texture of your products? Do you want to create a new recipe? Do you need to match the characteristics of an existing product?
The aim of our sensory analysis service is to assist you during the various product development stages for your bakery products or to help you clear up any possible quality issues. We provide you with expert know-how to help you choose the right tests, to carry out these tests, and to process the results. Each study results in the drafting of an extensive report containing all the advice and recommendations you need.
This service is part of the overall assistance package provided by the technical advisers at the Baking Centers.
NEW! We are today able to provide training in sensory analysis including an introduction to bread tasting, the organization of panels and improvements to the sensory characteristics of finished products.
Specialized equipment
Expert panels meet on a regular basis. They alternate their work between product assessment and training, which means that their skills are always kept up to date. The panel's performance is regularly assessed. Sensory monitoring is always combined with advice from our baking technicians in addition to traditional physical/chemical analyses of products.
Thanks to a specialized software package, questionnaires are completed by the panel members with the data being entered directly into the computer. The data is immediately processed enabling each participant to view the results for the group and for individual members
Just a few examples of our specialized equipment
- Column profiles: the aromatic characteristics of a product
- The "sensory wheel": the sensory profile of two bread products
- Textural profiles: a comparison of the texture and bite of 2 products
- Product mapping: 3 products
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.