Sensory attributes | Description | p-Value |
Crust colour intensity | Degree of perceived brown colour characterising the crust (from low (0) to high (7) intensity) | 0.002439 |
Crumb colour intensity | Degree of perceived brown colour characterising the crumb (from low (0) to high (7) intensity) | 0.0005065 |
Air cell size | Average size of the air cells in the bread | 1.615E−5 |
Wheat aroma | Aroma typical of wholemeal wheat flour (from low (0) to high (7) intensity) | NS |
Roasting cereals aroma | Aroma typical of roasted cereals (from low (0) to high (7) intensity) | 0.04498 |
Saltiness | Degree of perceived salty taste, as a basic taste (from low (0) to high (7) intensity) | NS |
Bitterness | Degree of perceived bitter taste, caffeine solution (from low (0) to high (7) intensity) | NS |
Acidity | Degree of perceived acidic taste, as a basic taste (from low (0) to high (7) intensity) | 0.018 |
Crispiness | Degree of perceived crispiness of the crust (from low (0) to high (7) intensity) | NS |
Smoothness | Degree of perceived smoothness of the breads slice surface by lips (from low (0) to high (7) intensity) | NS |
Long lasting taste | Period during which overall aroma remains in the mouth (from short (0) to long (7) lasting) | 0.0197 |