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Volume: Volume is an important consideration in consumer acceptance. The greater the volume of the bread, the softer the loaf appears when squeezed with hands. A loaf of excessive volume will generally have open grain and weak texture while the one with a low volume exhibits rough grain and honey comb texture. Volume is influenced by ingredients and processing.
Colour of crust: The colour of the crust is also termed as 'bloom'. The desired colour is one with an appetizing golden brown shade. Crust colour is the result of caramelization of sugars and is also due to the browning reaction due to interaction of protein and reducing sugar. The colour of crust is mainly dependent on the amount of sugar present in the dough when baked and temperature at which the loaf is baked.
Evenness of bake: This means that the loaf has been made with a uniformity of bake on all sides. Factors like correct proofing, controlled oven conditions as well as the proper distance between the pans during baking affect evenness of bake.
Symmetry of form: The shape or symmetry of the loaf influences the customers to a great extent.
Break and shred: The break and shred of a loaf have an important bearing on the general appearance of the loaf. An even-shredded break is desirable on the sides and ends of open top bread. The break should not be excessive to the extent that the top crust separates from the sides of the loaf forming crust. Faulty bread may show any of these faultsÂwild break, lack of attractive shred, shell top, no break or insufficient break.
Character of crust: The bread crust should be thin and crisp. It should not be thick, tough or rubbery.
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