*2.8. Sensory Evaluation*

Sensory evaluation of breads was carried out in a sensory evaluation room, in individual cabinets, under white light, and at room temperature by a panel of 25 untrained panelists, ages between 20–50, who were regular consumers of bread. Samples were analyzed 24 h after baking. Before analysis, the samples were sliced into equally sized slices (2 cm thick), coded, and then randomly served. Breads were evaluated based on their appearance and sensory acceptance, scoring with the descriptors: color, aroma, taste, texture, and overall acceptability on a five-point hedonic scale, where 1—"dislike extremely"; 3—"indifferent"; 5—"like extremely". Breads were considered acceptable if their mean scores for overall acceptance were above 3 (like or like extremely).
