Influence of bread shape on the sensory characteristics of Galician breads: Development of lexicon, efficacy control of the trained panel and establishment of a sensory profile

Abstract Bread has been associated with different cultures and civilizations since ancient times, being a product widely consumed and appreciated for both its sensory and nutritional characteristics. The aim of this work was to develop a list of descriptors to evaluate Galician breads and analyze the typical Galician bread shape influence on sensory characteristics. To achieve these goal four breads, made with the same recipe but having different shape were analyzed by a trained taste panel. Significant differences were identified for 12 of 21 attributes analyzed, being the difference between the lowest value and the highest one for these attributes in the different loaves (in cm): crust color (3.04), crumb color (1.36), amount of large cells (2.09), amount of small cells (1.94), flour residue (3.01), fermented dough odor (1.97), springiness (2.16), adhesiveness (1.70), chewiness (1.83), salty taste (1.51), bitter taste (2.36) and persistency (1.57). The loaf shape affects sensory descriptors related with odor, texture and taste since the raw materials and recipe were common for the loaves analyzed. Furthermore, the selected descriptors allow determining if a loaf meets the requirements established in the specifications of the PGI “Pan Galego”.

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