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Gompertz model was chosen as the best descriptive model of the leavening process. Quite good agreement wasobserved between experimental data and model parameters3. Di Monaco R, Giancone T, Cavella S, Masi P. Predicting texture attributes frommicrostructural, rheological and thermal properties of hazelnut spreads. Journal of TextureStudies 39:460-479, 2008Eight trained assessors evaluated one visual, eight texture and four gustative attributes of fifteen commercialspreads. One-hundred consumers evaluated acceptability of the spreads. The rheological behavior of the sampleswas evaluated in transient (stress-relaxation test) and dynamic (strain and frequency sweep tests) shear mode.Thermal measurements were performed; in particular, the melting curves of the samples were investigated.Finally, the microstructure of the samples was analyzed by scanning electron microscopy (SEM). Partial LeastSquares regression was used to predict acceptability from sensory attributes and texture from instrumental data.Scanning electron micrographs indicated that spreads differed in morphology, size and distribution of hazelnutparticles. Overall liking of the spreads was found related to hazelnut flavor and texture attributes. Prediction ofthe most important texture properties from instrumental measurements was quite successful, especially forspreadability which was found negatively related to the consistency and flow indices of the spreads and,secondly, for meltability which was found strongly dependent from measured thermal parameters.4. Di Monaco R, Cavella S, Masi P. Predicting sensory cohesiveness, hardness and springinessof solid foods from instrumental measurements. Journal of Texture Studies 39:129-149, 2008Sensory evaluation of cohesiveness, hardness and springiness of fifteen solid food samples was performed bymeans of eight trained assessors. The rheological response of the fifteen samples was estimated by performingcyclic compression tests and stress-relaxation tests. From the force/deformation curves of the first two cycles ofcompression test, TPA parameters related to cohesiveness, hardness and springiness were calculated. Young’sModulus (E), Deformation (di) and Stress (si) at peak as well as Deformation (ri) and Energy (Li) Recoveredduring the unloading stage were monitored during the first five cycles. From stress-relaxation response Peleg’slinearization model parameters, K1, K2, were estimated by best fit regression. Those parameters were used forpredicting sensory attributes. Hardness and springiness were both accurately predicted by rheological properties,while cohesiveness prediction was less representative.5. Cavella S, Romano A, Giancone T, Masi P. The influence of dietary fibres on bubble developmentduring bread making. In: Bubbles in Food II: Novelty, Health and Luxury, eds. CampbellG., Scanlon M. and Pyle L., Eagan Press, 2008Dietary fibre increases the nutritional value of bread but usually at the same time affects rheological properties ofdough and, in turn, the sensory properties of the resulting bread. The effect of fibres on bread baking performancehas not been fully explored. Our investigation concerned the potential use of soluble and insoluble dietaryfibres in wheat bread technology. The influence on dough rheological behavior, leavening and baking performancewas studied. Doughs prepared from wheat flour containing various amounts of fibres were submitted to alubricated squeezing test and to small amplitude oscillatory measurements. Bubble evolution during leaveningand baking phases was studied by measuring the variation in time of the total volume of the sample by means ofimage analysis. Experimental evidence of the different behaviour of the doughs and bread, with fibres added, arepresented and discussed. In general, the addition of insoluble fibres causes the dough’s strength to increase,mainly at high fibre content. By contrast, the presence of soluble fibres reduces the resistance of dough to largedeformation. A negative effect of fibres on leavening is observed. The highest volume increase of the bakedbread corresponds to the dough with the lowest content of fibres. The experimental evidence suggests some interestingconclusions: a) results from rheological measurements agree with those of macrostructure analysis andb) the functional role of fibres in bubble evolution depend on both the fibre source and fibre contents.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it272