Table 7. Organoleptic properties of bread made from different types of flour using starter 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 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 5 | 2 | 2 | 3 | 3 | 5 | 5 | 5 | 5 | ||||
| Crust | ||||||||||||||||||||
| appearance | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 2 | 2 | 2 | 2 | 5 | 5 | 5 | 5 | ||||
| colour | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 5 | 5 | 5 | 5 | ||||
| thickness | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 2 | 2 | 2 | 2 | 5 | 5 | 5 | 5 | ||||
| smell | 4 | 4 | 4 | 4 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 4 | 5 | 5 | 5 | 5 | ||||
| Crumb | ||||||||||||||||||||
| appearance | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 4 | 5 | 5 | 4 | ||||
| colour | 3 | 3 | 3 | 3 | 5 | 5 | 5 | 5 | 3 | 3 | 3 | 3 | 5 | 5 | 5 | 5 | ||||
| porosity | 5 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 2 | 2 | 2 | 3 | 5 | 4 | 5 | 4 | ||||
| flexibility | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | ||||
| Smell | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 5 | 4 | 5 | 5 | ||||
| Taste | 2 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 2 | 2 | 3 | 3 | 3 | 4 | 4 | 3 | ||||
| Susceptibility to chewing | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 3 | 2 | 2 | 3 | 3 | 3 | 3 | 3 | 3 | ||||
| Total | 3.58 | 3.67 | 3.58 | 3.83 | 4.08 | 4.08 | 4.08 | 4.08 | 2.58 | 2.58 | 2.83 | 3.00 | 4.50 | 4.50 | 4.67 | 4.42 | ||||