A PROCEDURE FOR SENSORY EVALUATION OF BREAD: PROTOCOL DEVELOPED BY A TRAINED PANEL

ABSTRACT Sensory evaluation is a powerful tool with a wide range of applications in the bakery industry. However, it is necessary to establish a complete methodology for the evaluation. In this study, Innopan has proposed a methodology for the sensory analysis of bread, defining a set of descriptors by setting the appropriate vocabulary for a complete description of bread and closely related products. The protocol outlined included 46 attributes sorted by sensory groups (17 for visual, nine for odor, 12 for flavor and eight for texture), evaluating crumb and crust separately. A trained panel with 10 people has been formed. Once the protocol was established, the validation of the panel was performed after 1 year of training. Significant differences were found between different products. PRACTICAL APPLICATIONS This work becomes a guide for the sensory analysis of bread. It provides a complete set of attributes for the description of bread and closely related products and the optimum procedure for the evaluation. A standard sensory methodology is an interesting tool for the industry in the development of bakery products to achieve not only the best technological quality but also to consistently meet consumers' expectations. Moreover, the use of a standard sensory methodology facilitates communication among research and producer groups.