You can’t beat the human senses for measuring the crispness of a baguette and other sensory attributes of foods. That makes the DuPont sensory panel an indispensable tool.
Jan Charles Hansen and Stine Møller explain the essential role of the DuPont sensory panel when evaluating crispness in three baguette samples.
Evaluating the quality of bake-off baguettes is not just about crispness. Volume is another key consideration.
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