Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn to the control product and evaluate the following:
• Crust color, from light to dark, on a scale of 1 to 5
• Crust texture (thick/thin, soft/hard, moist/dry, crispy/soggy, etc.)
• Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc.)
• Crumb texture (tough/tender, moist/dry, spongy, crumbly, chewy, gummy, etc.)
• Flavor (yeasty, fl oury, sweet, salty, sour, bitter, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Any additional comments, as necessary
Table 2