The bread in words

The bread in words - CHAPTER 1: The sensory analysis, the new science of sense!




For professionals of the bakery sector, sensory analysis is becoming not only a key aspect of product assessment, but also a communication tool increasingly used toward consumers.

Face to this trend the Lempa and Lesaffre have acknowledged the current lack of standardised vocabulary in the wheat/flour/bread industry in order to describe the evaluation criteria for bread-making products. We propose to share with you the results of their study in 7 chapters …

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