Abstract
SUMMARY: Four types of pastry were evaluated for tenderness by a trained sensory panel, a Bailey shortometer, a L.E.E.‐Kramer shear press, and a “tenderpen” (an objective device designed to evaluate the tenderness of pastry). All the methods of evaluation investigated could detect significant differences in tenderness between the types of pastry used in the study. Highly significant correlations were found between the subjective and objective methods of evaluation examined; the best agreement existed between the results of the organoleptic panel and those of the shear press. The panel and the shear press rated all four pastry types in the same order, the panel and shortometer disagreed on the tenderness of one type, and the tenderpen and panel ranked two of the four types similarly. The shear press was the most precise and the shortometer the feast precise of the four methods investigated.
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