A trained sensory panel was used for evaluation of the bread samples. The panel consisted of 11 trained assessors (9 females/2 males, aged between 28 and 58 years). All assessors had experience in DA of bread and consequently the initial panel discussion and training session was compressed to a total of two 2 h sessions. A sensory profile including attributes related to texture, aroma, flavor/ taste and mouthfeel was conducted in a sensory evaluation laboratory conforming to international standards (ASTM, 1986). Initially, the assessors discussed and agreed upon a list of relevant
sensory attributes together with a short and precise definition of each attribute (Table 2). The discussion was followed by a training session where assessors were introduced to extreme samples of the tested bread products (Bread 1, 5, 13 and 17). Evaluation of bread products was performed in triplicates on three consecutive days. The assessors evaluated the bread at individual speed on an unstructured 15.0 cm line scale with endpoints labels (left: low/small, right: high/large). Ratings were registered on a direct computerized registration system, Fizz software, 2.30C from Biosystemes (Couternon,
France).