Table 5. Organoleptic properties of bread made from different types of flour using yeast.

	Organoleptic properties	Type of flour/points
		White wheat					Wholemeal wheat					White rye					Wholemeal rye
		w(NaCl)/%					w(NaCl)/%					w(NaCl)/%					w(NaCl)/%
		1.5	1.0	0.5	0.0		1.5	1.0	0.5	0.0		1.5	1.0	0.5	0.0		1.5	1.0	0.5	0.0
Physical appearance		4	4	4	4		5	5	4	4		4	4	4	4		4	4	4	4
Crust
	appearance	4	4	5	5		4	4	4	4		4	4	4	4		4	4	4	4
	colour	4	4	4	4		4	4	4	4		4	4	4	5		4	4	4	4
	thickness	4	4	5	5		4	4	4	4		4	4	4	4		4	4	4	4
	smell	4	4	4	4		4	4	4	4		4	4	4	4		4	4	4	4
Crumb
	appearance	4	4	4	4		4	4	4	4		4	4	4	4		4	4	4	4
	colour	5	4	4	4		4	4	4	4		4	4	4	4		4	4	4	4
	porosity	4	4	4	4		4	4	4	4		4	4	4	4		3	3	4	4
	flexibility	5	5	4	4		4	4	4	4		4	4	4	4		3	3	3	3
Smell		4	4	5	5		4	4	4	4		4	4	3	4		4	4	3	3
Taste		3	4	4	4		3	3	4	4		3	3	3	4		3	3	3	4
Susceptibility to chewing		4	4	4	4		4	4	4	4		3	3	3	4		3	3	3	4
Total		4.08	4.08	4.17	4.25		4.08	4.00	4.00	4.00		3.83	3.83	3.75	4.08		3.67	3.67	3.67	3.83