Evaluate the sensory characteristics of completely cooled products and record evaluations in Results Table 2. Be sure to compare each in turn with the control product and consider the following:
• Crust color, from very light to very dark, on a scale of 1 to 5
• Crumb appearance (fl aky, dense, airy, etc.)
• Crumb texture (tough/tender, moist/dry, flaky, etc.)
• Overall fl avor (sweet, salty, metallic/chemical, sour, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
• Add any additional comments, as necessary