In the 1970's, Chinese scientists assessed the quality of stored wheat and flour by evaluating their potential to produce steamed bread. In recent decades, this methodology has been applied to the selection of new wheat varieties. It should be noted that almost all the assessments of steamed bread quality relied on sensory evaluation. This approach is very resource intensive and therefore expensive. Such expenditure is becoming increasingly difficult to justify. thus many researchers have used objective measurements to partially replace sensory tests (Faridi et al., 1983; Preston et al., 1986; rubenthaler et al., 1990; Lin et al. 1990 and Kruger et al., 1992). An additional benefit of objective testing is that data can be more reproducible.
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