Identification of desirable mechanical and sensory properties of bread for the elderly.

• Italian commercial breads were evaluated by an instrumental and sensory approach. • Desirable sensory and mechanical properties of bread for the elderly were studied. • Elderly's acceptance was mainly correlated to homemade appearance and texture. • Chewiness and tasteless descriptors corresponded to poor consumers' satisfaction. The aim of this study was to define the desirable sensory and mechanical properties that a bread targeting elderly consumers should have and to understand whether the products currently present in the Italian market meet the desired requirements. Ten types of commercial bread having different formulations and manufacturing processes were characterized for moisture content, texture and parameters. A rapid sensory method was used to describe and identify the key sensory attributes driving the consumers overall liking. The results showed that the instrumental and sensory evaluations showed a good agreement. Overall, the elderly consumers reported a low acceptance for the Italian commercial breads. The sensory evaluation revealed that the ideal bread should have a heterogeneous and homemade appearance, the odor and flavor of bread, a crumbly and soft texture and be easy to swallow, since these attributes were found to drive consumers' satisfaction. In conclusion, this study will provide to bakery industry important information to re-design foods adapted to preferences of vulnerable consumers (e.g., the elderly). [ABSTRACT FROM AUTHOR]