Abstract
AbstractFlexure/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.
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