Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2, which follows. Be sure to compare each in turn to the control product and consider the following:
• Crust appearance (light/dark, smooth/mottled from escaping air bubbles, etc.)
• Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc); also, evaluate color
• Crumb texture (tough/tender, moist/dry, spongy, crumbly, etc.)
• Overall fl avor (butter, egg, sweetness, saltiness, fl our taste, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Add any additional comments, as necessary
Table 3