Table 6. Organoleptic properties of bread made from different types of flour using natural sourdough.

	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	4	4	4		4	4	4	4		3	3	4	3
Crust
	appearance	4	4	4	5		5	5	4	4		4	4	4	4		4	4	4	4
	colour	4	5	5	4		5	5	4	4		4	4	4	4		4	4	4	4
	thickness	4	4	4	5		4	4	4	4		4	4	4	4		4	3	4	3
	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		3	3	3	3
	colour	4	4	4	4		4	4	4	4		4	4	4	4		4	4	3	3
	porosity	4	4	4	4		4	4	4	4		4	4	4	4		4	3	3	3
	flexibility	4	4	4	4		4	4	4	4		4	4	4	4		3	3	3	3
Smell		4	4	4	4		4	4	4	4		4	4	4	4		4	4	4	4
Taste		4	4	4	4		4	4	4	4		4	4	4	4		3	3	3	3
Susceptibility to chewing		4	4	4	4		4	4	4	4		4	4	4	4		3	3	3	3
Total		4.00	4.08	4.08	4.17		4.25	4.17	4.00	4.00		4.00	4.00	4.00	4.00		3.58	3.42	3.50	3.33