An analytical method based on a fractal geometry concept was
developed through the relationship between structure-texture of
solid-like crackers, flat bread and Bretzels. An universal testing
machine was used to determine indentation tests. The graphs were
irregularly shaped so that usual interpretation was made not
possible. Nevertheless, the irregular shape, or “roughness” displays
auto-similarity properties which can be interpreted in terms of
apparent fractal dimension texture (DT). A trained panel able to
quantify the “hardness”, “porous structure” and “crispness”
descriptors carried out sensorial characterisation of products. High
correlation between sensorial hardness and resistance to
indentation, on one hand, and between crispness and DT on the other
hand was found. Modelling mathematics methods for complex systems allow useful
contribution to Food Science.