Q. Evaluate slice bread on the basis of appearance and taste?
Appearance
A slice of bread can be having white/creamy white colour at the center and the brown colour on the crust. The intensity of the colour can vary both in the center and the crust. A very light brown colour of the crust indicates inappropriate baking and a darker shade of brown will indicate over baking of the product. Smoothness/glossiness is the property of reflection of light from the surface and the scattering of light by the surface over different angles which indicates smoothness or roughness. Uniformity of pores indicate the moulding and fermentation of the bread dough. The smooth surface of the slice can also be related to uniformity of the surface. More the uniformity in the surface, more smooth it will appear and would reflect more light. The surface may seem quite shiny but would not have the mirror-like reflection.
Taste
Senses for taste stimulation have a strong influence on the acceptability of food quality. The four primary tastes (sweet, salt, sour and bitter) are not sensed equally. They are affected by time and concentration. The concentration needed to bring about a sensation varies from one individual to another. Thus, the perception of each taste sensation varies from one individual to another. A product may be rated as sweet, less sweet, very sweet, depending on the individual's sensitivity to the sweet sensation. However, it is very important to characterize a product on the basis of the attributes it should have and then the product can be rated by various individuals. A slice of bread should be having a pleasant sweet taste. A sourish taste would indicate the over fermentation or spoilage of breads whereas, slightly bitter taste would indicate over baking of the product. Thus, the slice of bread can be evaluated in terms of intensity of sweetness, sourness and bitterness it is having.