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 consider the following:
• Crust color, from very light to very dark on a scale of 1 to 5
• Crumb appearance (small/large air cells, uniform/irregular air cells, tunnels, etc); also, evaluate color
• Crumb texture (tough/tender, moist/dry, crumbly, gritty, gummy, spongy, etc.)
• Flavor (grain fl avor, fl oury taste, saltiness, sweetness, bitterness, etc.)
• Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5.
• Any additional comments, as necessary
Table 2