The aim of this study was the assessment of pan bread crumb quality attributes of commercial samples using a plural physical approach to better match consumer awareness. Static (texture profile analysis, firmness AACC and relaxation test) and dynamic (innovative oscillatory test) deformation techniques, image analysis, sensory analysis and colour measurements (colorimeter and Photoshop system) were used for white/whole commercial pan bread quality evaluation over 10 days of storage. Static (k1, k2, cohesiveness, springiness, hardness, chewiness and resilience) and dynamic (stress) bread crumb rheological properties were correlated illustrating that both techniques can be useful in evaluating crumb physical characteristics. 英國SMSTA.XTPlus質(zhì)構儀(TA.XTPlus物性測試儀)