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AACC International Approved Methods - AACC Method 10-12.01. Guidelines for Scoring Experimental Bread

AACC International Approved Methods

Baking Quality

AACCI Method 10-12.01
Guidelines for Scoring Experimental Bread

VIEW METHOD

Objective
These guidelines were developed to assist test bakers in scoring experimental white pan bread produced by using Methods 10-09.01 and 10-10.03 or other experimental baking procedures. The quality characteristics considered are loaf appearance, crust color, crumb structure, and crumb color. Descriptors and images are provided to illustrate a wide range of quality outcomes. Quality parameters such as flavor, mouthfeel, and tactile crumb texture are left to the discretion of the baker/evaluator, taking into consideration the objective of the bake test.