Table 1.

Dimensions and descriptive attributes used in check-all-that-apply (CATA) ballot.

Dimension	Number of Attributes	Descriptive Attributes
Whole bread appearance (WBA)	3	Dark toasted crust, Uniform crust, Strongly cracked crust
Slice appearance (SA)	6	Whitish crumb, Yellowish crumb, High porous crumb, Large grain crumb, Small grain crumb, Homogeneous porosity crumb
Texture at touch (TT)	5	Moist, Soft, Granular crumb, Compact, Sticky
Mouth texture (MT)	11	Crumbly, Hard crust, Crunchy crust, Elastic crust, Dry crumb, Sticky, Moist, Elastic, Granular, Soft, Lumps together
Aroma (A)	11	Intense, Acid, Maize, Rye, Pea, Faba bean, Chickpea, Lentil, Yeast, Burnt, Moldy
Flavour (F)	15	Toasted crust, Intense, Sweet, Acid, Bitter, Salty, Bland, Pea, Faba bean, Chickpea, Lentil, Maize, Rye, Moldy, Yeast