Organoleptic evaluation quality bakery products

Organoleptic assessment of food products, including bakery products, in assessing their quality is very important. The results of the organoleptic analysis should be decisive in determining the quality of new products, in the development of new technologies for obtaining basic food products for the population.

The organoleptically determined indicators of the quality of bakery products include the appearance (surface condition, color and condition of the crust, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness). When assessing the porosity of a product, attention is paid to the size of the pores (small, medium, large), the uniformity of their distribution over the entire space of the crumb cut (uniform, sufficiently uniform, insufficiently uniform, uneven) and the thickness of the pore walls (thin-walled, medium thickness, thick-walled), the presence of voids and seals.

When assessing the smell, attention is drawn to the presence or absence of foreign, unusual and especially unpleasant odors in the product.

The taste is determined by chewing the crumb of the product. Attention is drawn to the presence of a taste not characteristic of a bakery product. The taste can be normal, sweet, sour, insipid, bitter, etc. Sometimes the product has foreign odors that affect its taste.

Conclusion: Sample 1 fully meets the requirements of GOST 27844-88. Sample 2 does not comply with GOST 27844-88 in terms of "promes" and "Porosity"

Determination of the quality of bakery products by physical and chemical indicators

In accordance with the requirements of the standards, the main physical and chemical indicators of the quality of bakery products are: moisture; acidity; porosity; mass fraction of fat; mass fraction of sugar; mass fraction of sodium chloride; for fortified products - the mass fraction of vitamins B (thiamine), B2 (riboflavin), PP (niacin).

In this work, the moisture, acidity and porosity of the Metropolitan loaves will be determined.

Moisture in bakery products

The moisture content of the bakery product is determined: to calculate the yield; to check compliance with the regime technological process, recipes; for accounting of energy value. With an increase in the humidity of the product, its yield increases, energy value, such indicators of product quality as shape, appearance (hearth products may blur, and in molded products, the upper crust may be flat, less convex), and the color of the crust may also change. crumb structure, etc.

You can get an accurate idea of ​​the moisture content of bread by drying a portion of the product to constant weight at 100-105 ° C. The standard for bakery products provides for an accelerated method for determining the moisture content (GOST 21094-75) of not whole bread, but only its crumb.

Moisture determination method.

In preparation for analysis, the laboratory sample is cut approximately in half and a slice 1--3 cm thick is cut from one part.Crumbs are separated from the crusts at a distance of 1 cm.The mass of the isolated sample should be at least 20 g.

The prepared sample is quickly and thoroughly crushed with a knife, grater or mechanical grinder, mixed and two weighed portions are immediately taken. If the sample consists of a piece of bread, then the windy part with a thickness of about 0.5 cm is first cut off from it.

Determination of the mass fraction of moisture in the crumb of bread is carried out in electric drying cabinets with thermostats. Drying is carried out in metal containers 2.0 cm high and 4.5 cm in diameter.

In pre-dried and weighed weighing bottles with a lid, weigh 5 g of bread crumb with an accuracy of ± 0.01 g. The cabinet must be heated to a temperature of 140-145 ° С. and the temperature in the cabinet drops rapidly, usually below 130 ° C. Within 10 minutes, it is brought to 130 ° C and at this temperature, drying is continued for 40 minutes. (the deviation should not exceed ± 2 ° С).

If the required temperature (130 ° C) in the drying cabinet is established in 1-2 minutes, it is recommended to dry in it within 50 minutes from the moment the samples are placed in the cabinet.

After drying, the weighing bottles are closed with lids, cooled in a desiccator for 15-20 minutes and weighed. It is impossible to leave the bottles in the desiccator for more than 2 hours, since the weighed portions will absorb moisture.

From the difference in the weighed portion before and after drying, the mass of the evaporated moisture is determined and the mass fraction of moisture (%) is calculated with an accuracy of ± 0.5%.

Moisture is calculated by the formula:

W = 100 (m1- m2) / m,

where m1 is the weight of the weighing bottle before drying, g;

m2 - weight of the weighing bottle after drying, g;

m is the mass of the sample, g.

Porosity of bakery products

The porosity of a bakery product is understood as the ratio of the volume of the pores of the crumb to the total volume of the crumb, expressed as a percentage. The porosity of the product, taking into account its structure (pore size, uniformity, wall thickness), characterizes such an important property of the product as digestibility. Low porosity is usually inherent in products made from poorly fermented dough, with low humidity, etc.

The standard specifies what the porosity should be (a lower limit is given). So the porosity of rye, rye-wheat and wheat-rye bread should be at least 45-65%; products from wheat flour- 54-74% depending on the type of product and baking method.

The porosity of bread is determined by the Zhuravlev method.

Determination method

A piece with a width of at least 7 - 8 cm is cut out from the middle of the product. From a piece of crumb at a distance of at least 1 cm from the crusts, recesses are made with a cylinder of Zhuravlev's device. The sharp edge of the cylinder is pre-lubricated vegetable oil... The cylinder is introduced by rotating movements into the crumb of the bread.

The cylinder filled with crumb is placed on the tray so that the rim fits snugly into the slot in the tray. Then the bread crumb is pushed out of the cylinder by a wooden sleeve about 1 cm and cut off at the edge of the cylinder with a sharp knife. The cut piece of crumb is removed. The crumb remaining in the cylinder is pushed out by the sleeve to the wall of the tray and is also cut off at the edge of the cylinder.

To determine the porosity of rye bread crumb, four cylindrical cavities with a volume of 27 ± (0.5) cm3 each are made from the flour mixture and weighed simultaneously.

Processing of results:

P = 100 (V - m / p) / V,

where P - porosity,%;

V is the total volume of bread dumps, cm3;

m is the mass of the recesses, g;

p is the density of the non-porous crumb mass.

Acidity of bread

The acidity index of a bakery product characterizes its quality from the taste side. This indicator can also be used to judge the fulfillment of the rules for maintaining the technological process of preparing the product.

The acidity of bread is mainly due to the products obtained as a result of the fermentation of the dough. Acidity is expressed in degrees of acidity.

The degree of acidity (according to GOST 5670-96) is understood as the volume in cubic centimeters of a solution of the exact molar concentration of 1 mol / dm3 of sodium hydroxide or potassium hydroxide, necessary to neutralize the acids contained in 100 g of products.

The standard specifies what the acidity of the product should be. So, for rye bread, rye-wheat, wheat-rye (the upper limit is indicated), the acidity should be no more than 7.0-11.0 degrees, bakery products made of wheat flour - 2.5-4.0 degrees per depending on the type of product.

Determination method

The bread is cut in half in width and a piece weighing about 70 g is cut from one half, from which the crusts and subcrustal layer about 1 cm thick are cut off.

In a sample consisting of a part of the product, the wind-blown part is cut off on one side, making a continuous cut with a thickness of about 0.5 cm.Then a piece weighing about 70 g is cut off, from which the crusts and subcrustal layer with a thickness of about 1 cm are cut off.

The prepared pieces are quickly crushed and mixed.

Weigh 25 g of crushed bread crumb with an accuracy of + 0.01 g and place in a jar with a capacity of 500 cm 3. A volumetric flask with a capacity of 250 cm is filled to the mark with water at room temperature, about 1/4 of the water taken is poured into a jar of bread and rubbed well with a wooden spatula. Then the remaining water is added, the contents of the jar are vigorously stirred for 2 minutes and left alone at room temperature for 10 minutes. Then the contents are mixed again for 2 minutes and again left alone for 8 minutes. During this time, acid-reacting substances from the crumb of bread pass into the hood.

Then the settled layer of liquid is poured through a fine sieve or gauze into a dry glass. From the beaker, 50 cm of filtrate is pipetted into two conical flasks with a capacity of 100-150 cm3 each and titrated with 0.1 N sodium or potassium hydroxide solution with the addition of 2-3 drops of phenolphthalein until a faint pink color appears that does not disappear within 1 min.

The acidity of the crumb X (degrees) is calculated with an accuracy of 0.5 degrees. according to the formula:

where X is acidity, deg;

V is the volume of sodium hydroxide solution with a molar concentration of 0.1;

mol / dm 3 consumed for titration of the test solution, cm 3;

K - correction factor for the reduction of the solution used

sodium hydroxide to a solution with a concentration of 0.1 mol / dm 3.

organoleptic chemical bread fruit

Organoleptic assessment of food products, including bakery products, in assessing their quality is very important.

The organoleptic determined indicators of the quality of bakery products include the appearance (surface condition, color and condition of the crust, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness). / 34 /.

Organoleptic assessment of the quality of bread and bakery products is carried out in accordance with the requirements of GOST 28808-90, GOST 26987-86, GOST 28807-90, GOST 26983-86, GOST 27842-88 in three groups of indicators:

Group I - indicators of appearance;

Group II - indicators of the state of the crumb;

Group III - taste and smell.

The results of the organoleptic evaluation of bread samples are presented in table 3.2, 3.3, 3.4.

Table 3.2 - Organoleptic assessment of the quality of bread "Darnitskiy" (sample 1)

The name of indicators	Characteristic according to GOST 26983-86
1. Appearance	Rounded, oval, not vague, without imprints
1.1. Form (hearth)
1.2. Surface	Rough, without large cracks and explosions, pricks, powdery upper and bottom crust	Rough, without large cracks and explosions, pricks are allowed, powderiness of the upper and lower crust - corresponds
2. Condition of the crumb	Baked, not wet to the touch, elastic, after light pressure	Baked, not wet to the touch, elastic, after light pressure - corresponds to samples 1 and 2. For sample 3 the crumb is moist to the touch - does not correspond
2.1. Baked
2.2. Promes
2.3. Porosity	Developed without voids and seals. Not allowed
	Peculiar to this species, without foreign aftertaste	Without foreign taste - corresponds

In appearance, samples of "Darnitskiy" bread made from rye-wheat flour have a rounded, undisturbed shape, but all samples have imprints on the sides and the presence of a bare crumb. The taste and smell are characteristic of bread made from rye-wheat flour. The crumb of sample No. 1 is insufficiently baked, moist to the touch, the upper crust is peeled off from the crumb. Thus, if the appearance, weight, taste and smell of all samples correspond, the shape does not meet the requirements of GOST 26983-86, because there are imprints, and sample 1 also does not meet the requirements of GOST, the state of the crumb.

Samples 2 and 3 fully meet the requirements of GOST 28807-90.

Table 3.3 - Organoleptic assessment of the quality of Bogatyrsky bread (sample 2)

Indicator name	Characteristic
Characteristic according to GOST	Actual characteristics of samples
1. Appearance
	Corresponds to the bread form in which the baked goods were made, without side outlets	Rounded, with imprints in all samples - does not match
1.2. Surface	Rough, without large cracks and explosions, pricks are allowed; powderiness of the upper and lower crust	Rough, without large cracks and explosions, punctures are allowed; powderiness of the upper and lower crust - corresponds
	Light brown to dark brown	Dark brown - matches
2. Condition of the crumb
2.1. Baked		Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take its original shape - corresponds
2.2. Promes	No lumps and traces of impurities	No lumps and traces of impurities - corresponds
2.3. Porosity	Developed without voids and seals. Peeling of the crust from the crumb of the seals is not allowed. Peeling of crust from crumb is not allowed	Developed without voids and seals - meets
	Without foreign taste	Without foreign taste - corresponds
	Specific to this species, without foreign smell

Table 3.4 - Organoleptic assessment of bread "Aroma" (sample 3)

The name of indicators	Characteristic according to GOST 27842-88	Actual characteristics of samples
1. Appearance	Corresponds to the bread shape, without large cracks and tears, smooth, the presence of a seam from the divider-stacker for tin bread is allowed	No large cracks and tears, smooth, the presence of a seam from the divider-stacker - corresponds
	Light yellow to dark brown	Light yellow - corresponds
2. Condition of the crumb
2.1. Baked	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should return to its original shape	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb takes on its original shape - corresponds
	Peculiar to this species, without foreign aftertaste	Without foreign taste - corresponds
	Specific to this type of product, without foreign smell	No foreign smell - corresponds

Cereals are the basis of nutrition for the population of all countries. In the structure of food

population, the share of grain products is at least 50% of the daily

calorie intake. The basis for obtaining grain products is grain

food crops: wheat, rye, barley, corn, etc.

The composition of the grain is distinguished:

1. Endosperm - the main nutritive part of the grain, making up 85% of the grain mass;

2. The embryo is the main biological activity of the part of the grain (contains vitamins,

polyunsaturated fatty acids, etc.) constituting 1.5% of the grain mass;

3. The shell - constituting about 13.5%, which also contains vitamins, minerals

salts and other substances.

1. Equipment

1. Bread 6. Conical flasks for 200-250 ml.

2. 1% alcohol solution of phenolphthalein 7. Cylinders per 100 ml.

3.1 n. caustic soda solution. 8. Glass cups for 100 -150 ml.

4. Vegetable oil 9. Funnels

5. Distilled water. 10. Knife

11. Analytical weights with equilibrium.

12. Glass rod

13. Pipettes 25 and 50 ml.

2. The general purpose of studying the topic

To understand nutritional value and the epidemiological significance of bread.

H. Practical skills

1. Master the techniques of organoleptic and physical and chemical properties of bread.

2. To be able to assess the quality of bread on the basis of expert examination data and give

conclusion on the possibility of its use.

1. Checking the level of knowledge and assimilation of the material. Control questions.

1. Nutritional and biological value of bread, depending on the type of flour from which it

2. Epidemiological significance of grain products. Their role in the emergence

mycotoxicosis.

3. Types of bread spoilage and assessment of its quality?

4. What diseases can be caused by bread?

5. Organoleptic properties of bread and methods for their determination

6. The value of bread in the diet.

7. Sanitary value and methods for determining the moisture content, porosity, acidity of bread.

1. The plan of the study of the topic and the organization of classes.

Duration of the lesson - 3 hours.

The lesson is held at the department.

The lesson includes:

1. Introductory word of the teacher.

2. Test control. Survey.

3. Development of techniques.

4. Acceptance of reporting materials.

1. SELF-TRAINING ASSIGNMENT.

Solve situational tasks 1-5 pp. 20-21 from the collection of situational tasks.

Determination of the organoleptic properties of bread

By organoleptic properties bread must meet the following requirements:

1) surface bread should be smooth, without large cracks and other defects:

2) coloration uniform, top and side crusts should have a sheen, not burnt

and not flaking;

3) crumb baked with uniform porosity, not sticky and not wet, no

"Hardening" (a non-porous dense strip of crumb along the lower crust that occurs when

baking bread in an insufficiently heated oven) and "non-mixes" (lumps of flour or

pieces of old bread in the thickness of the crumb);

4) consistency elastic, quickly restoring shape;

5) taste pleasant, corresponding to the type of bread, moderately sour, not salty, without

signs of bitterness, without foreign taste;

6) there should be no crunch on the teeth;

7) no signs of mold, "potato disease", impurities and damage

"With a wonderful wand."

8) Smell should not be musty and unusual for this type of bread.

The difference in the varieties of rye and wheat bread is due to the variety (yield) of flour taken for its baking. Depending on the method of baking, the bread can be molded, i.e. baked in tins or hearth baked on baking sheets.

The surface of the bread should be smooth, without large cracks or tears. Cracks with a width of more than 1 cm, passing through the entire upper crust in one or several directions, are considered to be large.

The color of the bread should be uniform, brownish-brown with some sheen of the top and side crust in the hearth bread and the top crust in tin bread. Burning crusts are not allowed, as well as their excessive pallor. The transition from crust to crumb should be gradual; peeling of the crust from the crumb is not allowed.

The shape of the bread should be correct, not blurry, not wrinkled, without lateral sagging and other defects. The thickness of the upper crust is allowed no more than 3-4 mm. For hearth bread, the bottom crust is no more than 5 mm, for tin bread, no more than 3 mm.

The taste of bread should be moderately sour, not salty, without signs of bitterness or off-flavor, without crunching on the teeth from mineral impurities. The smell of bread should be characteristic of this type and variety without extraneous shades.

The state of the crumb is taken into account according to the degree of baking, intensity and uniformity of the dough, porosity and elasticity. The bread should be well baked, not sticky, not wet to the touch, without lumps and traces of impurities, evenly porous. The presence of voids and hardening is not allowed in the crumb, i.e. dense, watery, pore-free areas, usually located at the bottom of the crust. The crumb should be sufficiently elastic, not crumbly, not stale. With light pressure with your finger, quickly return to its original shape.

Determination of the porosity of bread. Cut from the crumb 1 cube with a volume of 27 cm 3, with sides of 3 cm (the cut out cube represents the volume of bread together with air. After that, the cube is divided into several parts (16 are recommended), from which dense balls with a diameter of 1 cm are made, squeezing them well to possibly dense destruction of pores and displacement of air from them, thus obtaining a volume of bread without air.

Then the balls prepared from one cube are dipped into a narrow graduated cylinder with divisions up to 0.5 cm, filled to a certain division with vegetable oil. By increasing the oil level in the vessel, the volume of the compressed bread cube (without air) is judged. In order to determine the volume of pores occupied by air in a taken cube of bread, subtract the obtained second volume of bread without air from the initial volume of bread with air, 27 cm 3, and the difference is expressed as a percentage.

Example: Let's say that after immersing compressed bread balls made from a 27 cm 3 cube in oil, the oil level in the cylinder rises from the 25th division to the 40th, i.e. into 15 divisions. Consequently, the pore volume in bread is 27-15 = 12 cm 3, therefore, the desired porosity of bread will be equal to 12 ∙ 100: 27 = 44.4%

The result obtained is compared with the sanitary and hygienic requirements for the porosity of the bread:

wheat flour bread, top grade – 70-72%;

first grade - 65-68%;

second grade - 63-65%;

rye-wheat bread, hearth - 47%;

molded - 50%;

bread from rye flour, peeled - 49-50%;

seeded - 55-57%

Damage to bread with mold, potato disease and pigment-forming bacteria. Moldy bread. Mold is mainly affected by the crumb. Bread mold is observed at high humidity and storage in unfavorable conditions (in dark, poorly ventilated rooms). The mold process is caused by the development of the fungi Penicillium glaucum (green mold), Musog mucedo (capitate mold), etc.

With mold, changes chemical composition bread and substances with an unpleasant odor are formed. Bread affected by mold is not allowed to be used for food purposes.

Potato (stringy) disease. The defeat of bread occurs as a result of the development and vital activity of bacteria from the Mecentericum group, which are constantly present on potatoes. The causative agents of potato disease are widespread in the environment and easily get into flour and dough. They contain heat-resistant spores that can even withstand the baking temperature of bread.

Potato disease predominantly affects wheat bread with high humidity and high acidity when stored in tight, hot, poorly ventilated warehouses, as a rule, in the hot season. Rye bread because of the high acidity, potato disease is not affected. The crumb of the affected bread is a sticky, viscous, dirty brown mass that emits a specific smell of rotting fruit. This liquefied mass contains water-soluble starch hydrolysis products (dextrin, sugar) and protein breakdown products (peptose, albumose, etc.).

Bread contaminated with potato disease is unfit for human consumption.

The defeat of bread by pigment-forming bacteria manifests itself in the form of slimy bright red spots caused by the vital activity of the pigment-forming microbe B.prodigiosus, known as the miraculous stick, on wheat flour products. Bacteria develop in tight, humid, hot rooms. Changes in the bread are not harmful, however, due to the unusual color, such bread is not used for food.

Hygienic examination of canned food . Evaluation of canned food is carried out in accordance with SanPiN 2.3.2.560-96 and GOST 13534-89 "Canned meat"; 50105-92 "Canned food and condoms from fish".

Canned food, depending on the method of canning, is produced as true canned food and as condoms. True canned food is a sterile food product in a hermetically sealed container, sterilized in special autoclaves. Condoms are not sterile foodstuffs(sprat, herring, etc.), filled with marinade or spicy brine and hermetically sealed in jars. Condoms are not subject to product sterility requirements. They can be stored for a short time and only in the cold.

Canned food can be meat, fish, vegetables, meat and vegetable, fruit. The contents of the cans must correspond to the name indicated on the label. Canned food and condoms are available in tin or glass containers.

During the sanitary examination of canned food, the state of the container is established and the quality of the contents of the cans is examined in accordance with the requirements for this type of canned food.

External examination of the cans: note the condition of the label, the content of the inscription on the label, the presence of visible defects in the shape of the can, violation of the tightness, rust stains, the condition of the seam, the content of impressions on the lid and bottom of the can.

Imprints indicate: 1) the number of production - two digits (up to the ninth digit in front of 0); 2) month of production - two digits (up to the ninth digit ahead of 0); 3) year of production - the last two digits; 4) shift number - one digit; 5) assortment number 1-3 digits. For canned food of the highest grade, the letter "B" is added to it; 6) system index - 1-2 letters: A - meat industry, P - fishing industry, K - fruit and vegetable economy, US - consumer cooperation, M.S. - Agricultural production, LH - forestry; 7) manufacturer's number - 1-3 digits. An imprint can be given in two lines on the lid or on the lid in two lines with the production date and shift number and assortment number, and on the bottom with the system index and company number.

131088 or on the lid 131088

and on the bottom A 151
Canned food was produced on October 13, 1988 in 1 shift with assortment number 183 by the meat industry enterprise № 151.

When examining the cans, attention is paid to the condition of the bottoms: to the presence of their swelling (bombing). Bombage can have various origins: a) microbial (due to the formation of gases by microorganisms - hydrogen sulfide, methane, ammonia, carbon dioxide); b) physical due to heating, freezing of the product or overfilling of the can, as well as its deformation; c) chemical, caused by the swelling of the bottoms due to the formation of hydrogen as a result of the action of canning acids on the metal covering the can.

The data of the external inspection of the can is entered into the analysis protocol, after which they begin to study the can for the tightness of the package using the arbitration and simplified method.

A simplified method: the jar is freed from the label, wiped off the lubricating layer of petroleum jelly, tied with twine and immersed in water preheated to a boil. The amount of water should be 4 times the volume of the jar. The water must completely cover the jar immersed in it. The temperature of the water after immersion of the jar in it drops, it must be maintained at a level not lower than 85 ° C. The can is aged in hot water within 5-7 minutes.

If the tightness of the packaging of canned food is broken, air bubbles appear on the surface of the water.

The test solution is poured into a burette with a capacity of 10 cm 3. In two flat-bottomed flasks of 50 cm 3, measure with a pipette 5 cm 3 of a 1% solution of copper sulfate (solution 1) and an alkaline solution of potassium-sodium tartrate (solution 2). One of the flasks is placed on an electric stove, the solution of the copper-alkaline solution in the flask is brought to a boil and titrated from the burette with the test solution at a rate of 3 ... 5 drops per second, making sure that boiling in the flask did not stop (! ). The blue color of the copper-alkaline solution changes to yellow. The volume consumed for titration in cm 3 of the test solution is noted on the burette. Then a control titration is carried out. The second flask with a copper-alkaline solution is placed on a heated electric stove, the solution in the flask is brought to a boil and (85 ± 5)% of the volume of the test solution consumed for preliminary titration is poured into it from the burette, making sure that boiling in the flask does not stop. In this case, the blue color of the copper-alkaline solution changes to a light violet color. Subtitration of the copper-alkaline solution with the test solution is carried out at a rate of 1 drop per second until a yellow color appears.

The mass fraction of sugar in the investigated product X,% in terms of CB is calculated by the formula:

where T is the titer of the copper-alkaline solution for sucrose;

V 1 - the capacity of a volumetric flask taken for the preparation of an aqueous extract, cm 3;

m is the mass of the sample of the investigated product, g;

V 2 - the volume of the test solution consumed for titration, cm 3;

W is the mass fraction of moisture in the investigated product,%.

2 - double dilution of the extract during the hydrolysis of sucrose.

The arithmetic mean of the results of two parallel determinations is taken as the final result, the allowable discrepancies between which should not exceed 0.5%.

5. Organoleptic assessment of the quality of bakery products

The organoleptic evaluation of bakery products in assessing their quality is very important. A description of the methods of organoleptic analysis of bakery products is given in the regulatory document (ND) for products. Below is a brief description of individual indicators of the quality of bread, determined organoleptically, which in our country is subjective and does not provide a quantitative assessment of indicators of organoleptic properties. The quality of the bread is assessed no earlier than 4 hours after baking, but no later than 24 hours. The organoleptic assessment of the quality of bread is carried out according to table 2.7.

Table 2.7

Indicators of organoleptic assessment of the quality of bread

Index	Characteristic
Bread appearance: crust surface	Right, wrong Smooth, uneven (bumpy or swollen), cracked *, blasted **, torn
Peel color	Pale, light yellow, light brown, brown, dark brown
Crumb condition: uniformity of color elasticity porosity: by size by uniformity by pore wall thickness Stickiness	White, gray, dark, darkish (for premium and first grade flour) Light, dark, darkish (for second grade flour and wallpaper) Uniform, uneven Good, medium, poor, crumb firmness is noted, if it does not deform with pressure Small, medium, large Uniform, uneven Thin-walled, thick-walled Marked in case of detection
	Normal, typical for bread; the presence of foreign tastes is noted
	The presence or absence of crunch
Lumpiness when chewing	The presence or absence of lumpiness
Crumbling	Crumbling, non-crumbling

* Cracked consider the breaks passing through the upper surface of the crust in one direction.

** Undermining is considered to be the gap between the lateral and upper crust in the pan or along the circumference of the lower crust in the hearth bread: small gaps up to 0.5 cm; large - over 0.5 cm.

The elasticity of the crumb is determined by light pressure on the cut surface with two or three fingers to a depth of 1 cm, quickly tearing them off the cut surface and observing the rate of recovery of its surface to its original position. In the complete absence of residual deformation, the elasticity of the crumb is characterized by good, with insignificant, that is, with almost complete recovery, - medium; with crumb crumbling and significant residual deformation - bad.

The taste and crunch of the bread is determined by chewing the crumb of the product.