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AACC International Approved Methods -AACC Method 74-30.01. Staleness of Bread -- Sensory Perception Test

AACC International Approved Methods

Staleness

AACCI Method 74-30.01
Staleness of Bread -- Sensory Perception Test

VIEW METHOD

Objective
The staleness of bread is evaluated using a structured rating scale with various degrees of intensity of perceived staleness. Analysis of the results provides a quantitative estimate of the differences among bread samples. The estimate of differences is based on an arbitrary scale, reflecting the panel's sensory perception, rather than on actual degrees of physical differences among samples. Sensory panelists must be trained in detecting degrees of staling. It is preferable to use a minimum of 16 judges in the panel.