Sensory characteristics of sorghum composite bread

Sensory tests on bread made from a 50% sorghum-based composite flour were m ade by six trained panellists. A descriptive test was used to identify the characteristics of aroma, crumb flavour, top crust flavour and texture of t he bread by comparison with a commercial rye bread. Hay-like, an attribute that the panellists associated with sorghum, was noted in the analysis of a roma. Slight sourness and astringency were experienced in the crumb and top crust flavours. Textural differences existed between the two breads becaus e of differences in formulation and between the rye and sorghum flours. The sorghum composite bread's acceptability with 37 consumers resulted in an o verall acceptability mean score of 6.9 on a nine-point hedonic scale.