Guidelines for sensory evaluation of bread



: Sandell M, Terho H, Lundén S, Kihlberg I, Carlehøg M

: Sandell M

Publisher: NMKL - Nordic Committee on Food Analysis

: 2015

: NMKL procedure No. 31

: NMKL Procedure

: 31

: http://www.nmkl.org/index.php?lang=en(external)


The procedure describes the main steps of the protocol to be applied in analytical sensory evaluation of bread. The procedure may serve as a guideline for everyone, but especially for bakeries and in the education of staff in bread making.




Last updated on 2024-26-11 at 16:22