Results

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top 1000How Baking Works
How Baking Works

By Paula Figoni

Published 2003

  • About
Evaluate the sensory characteristics of cooled samples and record evaluations in the Results Table. Be sure to compare each in turn to the control product and consider the following:
  • Appearance
  • Flavor intensity, from very low in flavor to very high, on a scale of 1 to 5
  • Firmness, from very soft to very firm, on a scale of 1 to 5
  • Mouthfeel (lightness/heaviness on tongue, mouthcoating, how quickly it melts)
  • Overall acceptability, from highly unacceptable to highly acceptable, on a scale of 1 to 5
  • Add any additional comments, as necessary