Open Access
Table 7.
Quality indicators of bakery products
| Indicator | The value of the quality indicator | |||
|---|---|---|---|---|
| Control | Sample 2 | Sample 4 | Sample 5 | |
| Organoleptic | ||||
| Appearance, score | 4 | 5 | 5 | 4 |
| Form, score | 4 | 5 | 5 | 4 |
| Crust color, score | 4 | 5 | 5 | 5 |
| Bakery, point | 5 | 5 | 5 | 5 |
| Promise, point | 5 | 5 | 5 | 5 |
| Taste, score | 3 | 5 | 5 | 4 |
| Smell, score | 3 | 5 | 5 | 4 |
| Physico‐chemical | ||||
| Humidity, % | 42,8 | 42,2 | 42,5 | 44,2 |
| Acidity, hail | 3,0 | 3,2 | 3,2 | 3,0 |
| Porosity, % | 73,0 | 76,0 | 74,0 | 72,0 |
| Specific volume cm3/100 g | 324,0 | 350,0 | 342,0 | 330,0 |
| Structural and mechanical | 60,0 | 65,5 | 65,0 | 60,0 |
| General deformation of crumb compression, etc | 60,0 | 65,5 | 65,0 | 60,0 |
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