Sensorial evaluation of bread crumb Aspect Smell Taste Structure Intensity of color Percentage of white Density Porosity Structure regularity Homogeneity Grain Acetic Acid Hay Yeast Rancid Frank Sweet Salty Acid Bitter Grain Aroma Hay Aroma Yeast Aroma Astringent Aftertaste Elasticity Compressibility Deformability Resistance to chewing Surface Moistness Compactness Cohesiveness Juiceness Sensorial evaluation of bread crust Aspect Smell Taste Structure Intensity of color Regularity of color Tonality of color (yellow/brown) Intensity of smell Cereals Roasted Burned Fragrant Sweet Salty Acid Bitter Cereal Aroma Toasted Aroma Burned Aroma Astringent Aftertaste Structure regularity Hardness Friability Crispness Resistance to detachment crust/crumb Amount of residual crumb after detachment

Table 1: Sensorial descriptors utilized to describe separately the crumb and the crust of the bread.