About this document
Sensory Analysis of Galician Breads by SETIAWAN ADHI SAPUTRA is a document available to read on EtoBox.
This study evaluates the sensory attributes and consumer acceptance of seven types of Galician bread to aid the bakery industry in product design. A trained panel assessed 22 sensory attributes, while 97 consumers participated in a hedonic test, revealing that breads with moist crumb and non-uniform alveolation were most accepted. The incorporation of indigenous flour and artisanal production methods enhanced the sensory qualities and consumer preferences for Galician bread.
- Author
- SETIAWAN ADHI SAPUTRA
- Language
- EN