Descriptive Sensory Analysis: The Key to Understanding the Quality of Wheat Sourdough Bread

This webinar took place on March 23, 2023, and was presented by Roy Desrochers, Sensory Practice Leader of University of Vermont Extension. Descriptive Sensory Analysis (DSA) is a powerful tool that is used globally to develop and support market leading products. In this webinar, we will present the sensory findings of a bake trial that was conducted using winter grains as part of the funded OREI project: Value-added grains for local and regional food systems II. Included will be the unique approach taken by the UVM Extension DSA panel, the data and findings generated on bread produced with selected grains, and an innovative interpretation of the findings using the Flavor Leadership Criteria. In addition, we will present a new quality index that was developed to compare the quality of breads baked with grains.

Slides from the webinar

Funding for this webinar is provided by the USDA NIFA OREI project Value-added Grains for Local and Regional Food Systems II.


Published March 9, 2023

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