Fracture Force, Hardness and Brittleness in Crisp Bread, With a Generalized Regression Analysis Approach to Instrumental‐sensory Comparisons

Flexure/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.