Sensory attributes for bakery products

Could you some one help me with sensory attribute and terminology for bakery products.

thx

Sensort Attributes include:

Texture- when the product is sliced, pass fingers over the interior...it can feel: moist, dry, hard, crusty, Frial, grainy

Mouth Feel- soft, chewy, tough

Flavour-  flour made from different grains have distinctinve profiles, some ingredients also have influence here.

It may be sweet,nutty, grassy, sour, bitter, toasted, oily

Aroma- this may be yeasty, burnt, sweet smelling, fruity

Other characteristics that can be evaluated in Volume, Shape, Colour and Crumb Structure

Hope this helps

Could you some one help me with sensory attribute and terminology for bakery products.

 

thx

Useful answers may depend on what kind of bakery products are involved ?

If a general question, maybe need a baking textbook ?

Hi If you go to this website you can download the book.

https://onlinelibrar...0470277553.ch16

Thanks

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