7. ORGANOLEPTIC QUALITY ASSESSMENT OF BAKERY PRODUCTS

The organoleptic evaluation of food products, including bakery products, is very important in assessing their quality. The results of organoleptic analysis should be decisive in determining the quality of new products, in the development of new technologies for obtaining the main food products of the population.

The organoleptically determined indicators of the quality of bakery products include the appearance (surface condition, color and condition of the crust, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness). When evaluating the porosity of the product, attention is paid to the size of the pores (small, medium, large), the uniformity of their distribution over the entire space of the crumb cut (uniform, fairly uniform, insufficiently uniform, uneven) and the thickness of the walls of the pores (thin-walled, medium thickness, thick-walled), the presence voids and seals.

When assessing the smell, attention is drawn to the presence or absence of extraneous, unusual and especially unpleasant odors in the product.

The taste is determined by chewing the crumb of the product. Attention is drawn to the presence of a taste not characteristic of a bakery product. The taste can be normal, sweet, sour, insipid, bitter, etc. Sometimes the product has foreign odors that affect its taste.

Actual Sensory Evaluation Results

Table 5

Organoleptic indicators of the capital loaves

Indicator name	Characteristic
	Requirements GOST 27844-88	Sample 1	Sample 2
Surface condition
	Not vague, without pressure. Oblong-oval
Surface	In the capital's loaves - with oblique cuts. For packaged products, slight wrinkling is allowed.
	Light yellow to brown
state of the crumb
baked goods	Baked, not moist to the touch. Elastic. After light pressure with your fingers, the crumb should take its original shape.
	Without lumps and traces of unmixed		Does not match
Porosity	Developed, without voids and seals. Uneven		Does not match. Seals and large voids are observed
	Peculiar to this type of product, without foreign taste
	Peculiar to this type of product, without foreign smell.

Conclusion: Sample 1 fully meets the requirements of GOST 27844-88. Sample 2 does not comply with GOST 27844-88 in terms of "mix" and "porosity"

8. DETERMINATION OF THE QUALITY OF BAKERY PRODUCTS BY PHYSICAL AND CHEMICAL INDICATORS

In accordance with the requirements of the standards, the main physical and chemical indicators of the quality of bakery products are: humidity; acidity; porosity; mass fraction of fat; mass fraction of sugar; mass fraction of table salt; for fortified products - the mass fraction of vitamins B, (thiamine), B2 (riboflavin), PP (nicotinic acid).

In this work, moisture, acidity and porosity of the Capital loaves will be determined.

Humidity of baked goods

The humidity of a bakery product is determined: to calculate the output; to check compliance with the regime of the technological process, recipes; to account for the energy value. With an increase in the humidity of the product, its yield increases, the energy value decreases, and such quality indicators of the product as shape, appearance (hearth products can blur, and for molded products the upper crust can be flat, less convex), and the color of the crust may change. crumb structure, etc.

You can get an accurate idea of the moisture content of bread by drying a sample of the product to a constant weight at 100-105°C. The standard for bakery products provides for an accelerated method for determining the moisture content (GOST 21094-75) of not whole bread, but only its crumb.

Moisture Determination Method.

In preparation for analysis, the laboratory sample is cut approximately in half and a slice 1–3 cm thick is cut from one part. The crumb is separated from the crusts at a distance of 1 cm. The mass of the sample should be at least 20 g.

The prepared sample is quickly and thoroughly crushed with a knife, grater or mechanical grinder, mixed and immediately take two portions. If the sample consists of a piece of bread, then the leeward part about 0.5 cm thick is first cut off from it.

Determination of the mass fraction of moisture in the crumb of bread is carried out in electric ovens with thermostats. Drying is carried out in metal bottles 2.0 cm high and 4.5 cm in diameter.

In pre-dried and weighed bottles with a lid, 5 g of bread crumb is weighed with an accuracy of ± 0.01 g. The cabinet must be heated to a temperature of 140--145 ° C , while the temperature in the cabinet drops rapidly, usually below 130 °C. Within 10 minutes, it is brought to 130 °C and drying is continued at this temperature for 40 minutes. (deviation should not exceed ±2 °С).

If the required temperature (130 °C) in the drying cabinet is reached in 1-2 minutes, it is recommended to dry it for 50 minutes from the moment the samples are placed in the cabinet.

After drying, the bottles are closed with lids, cooled in a desiccator for 15-20 minutes and weighed. It is impossible to leave bottles in the desiccator for more than 2 hours, because the samples will absorb moisture.

The mass of evaporated moisture is determined from the difference in weight before and after drying, and the mass fraction of moisture (%) is calculated with an accuracy of ± 0.5%.

Humidity is calculated by the formula:

W = 100 (m1- m2) / m, where

m1 is the weight of the weighed bottle before drying, g;

m2 is the weight of the bottle with a sample after drying, g;

m - sample weight, g.

Porosity of bakery products

The porosity of a bakery product is understood as the ratio of the pore volume of the crumb to the total volume of the bread crumb, expressed as a percentage. The porosity of the product, taking into account its structure (pore size, uniformity, wall thickness), characterizes such an important property of the product as digestibility. Low porosity is usually inherent in products made from poorly fermented dough, with low humidity, etc.

The standard specifies what the porosity should be (a lower limit is given). So the porosity of rye, rye-wheat and wheat-rye bread should be at least 45--65%; products made from wheat flour - 54--74%, depending on the type of product and the method of baking.

The porosity of bread is determined by the Zhuravlev method.

Method of determination

A piece with a width of at least 7–8 cm is cut out from the middle of the product. Notches are made from a piece of crumb at a distance of at least 1 cm from the crusts with the cylinder of the Zhuravlev device. The sharp edge of the cylinder is pre-lubricated with vegetable oil. The cylinder is introduced with rotational movements into the bread crumb.

The cylinder filled with crumb is placed on the tray so that the rim fits snugly into the slot in the tray. Then the bread crumb is pushed out of the cylinder with a wooden sleeve about 1 cm and cut off at the edge of the cylinder with a sharp knife. The cut piece of crumb is removed. The crumb remaining in the cylinder is pushed out with a sleeve to the wall of the tray and is also cut off at the edge of the cylinder.

To determine the porosity of the rye bread crumb, four cylindrical recesses of 27 ± (0.5) cm3 each are made from the flour mixture and simultaneously weighed.

Results processing:

P \u003d 100 (V - m / p) / V, where

P - porosity, %;

V - the total volume of the recesses of bread, cm3;

m - mass of recesses, g;

p is the density of the non-porous mass of the crumb.

acidity of bread

The acidity index of a bakery product characterizes its quality from the taste side. According to this indicator, one can also judge the implementation of the rules for conducting the technological process of preparing the product.

The acidity of bread is mainly due to the products obtained as a result of the fermentation of the dough. Acidity is expressed in degrees of acidity.

The degree of acidity (according to GOST 5670-96) is understood as the volume in cubic centimeters of a solution of an exact molar concentration of 1 mol / dm3 of sodium hydroxide or potassium hydroxide, necessary to neutralize the acids contained in 100 g of products.

The standard indicates what the acidity of the product should be. So, for rye, rye-wheat, wheat-rye bread (the upper limit is indicated), the acidity should be no more than 7.0 - 11.0 degrees, for bakery products made from wheat flour - 2.5 - 4.0 degrees in depending on the type of product.

Method of determination

The bread is cut in half in width and a piece weighing about 70 g is cut from one half, from which the crusts and the subcrustal layer are cut off about 1 cm thick.

For a sample consisting of a part of the product, the leeward part is cut off on one side, making a continuous cut about 0.5 cm thick. Then a piece weighing about 70 g is cut off, from which the crusts and the subcrustal layer are cut off about 1 cm thick.

Prepared pieces are quickly crushed and mixed.

Weigh 25 g of crushed bread crumb with an accuracy of + 0.01 g and place in a jar with a capacity of 500 cm 3 . A volumetric flask with a capacity of 250 cm is filled to the mark with water at room temperature, about 1/4 of the water taken is poured into a jar of bread and rubbed well with a wooden spatula. Then the remaining water is added, the contents of the jar are vigorously stirred for 2 minutes and left alone at room temperature for 10 minutes. Then the contents are mixed again for 2 minutes and again left alone for 8 minutes. During this time, acid-reactive substances from the bread crumb pass into the extract.

Then the settled layer of liquid is poured through a frequent sieve or gauze into a dry glass. From the beaker, 50 ml of the filtrate are taken with a pipette into two conical flasks with a capacity of 100-150 cm3 each and titrated with 0.1 N. sodium or potassium hydroxide solution with the addition of 2-3 drops of phenolphthalein until a faint pink color appears, which does not disappear within 1 min.

Crumb acidity X (deg.) is calculated with an accuracy of 0.5 deg. according to the formula:

X \u003d 2V K, where

X - acidity, deg;

V is the volume of sodium hydroxide solution with a molar concentration of 0.1;

mol/dm 3 used for titration of the test solution, cm 3;

K - correction factor for reducing the solution used

sodium hydroxide to a solution with a concentration of 0.1 mol / dm 3.

Actual results of physico-chemical parameters

Table 6

Physico-chemical parameters of the samples of Stolichny loaves

Conclusion: Both samples for all physical and chemical parameters meet the requirements of GOST 27844-88 "Bakery products. Specifications"

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Bread research

Purpose of the lesson:
Master the methods of sanitary examination of bakery products

Tasks:

1. Familiarize yourself with the methods of sampling bread for research.

2. Give an organoleptic evaluation of the proposed bread samples.

3. Determine the porosity in the bread.

4. Answer security questions and solve problems.

Sample selection:
Samples are taken from a batch of bread and bakery products that meet the requirements of the standard or specifications.
Batch is considered to be bread and bakery products of the same name, manufactured by one enterprise and received according to one invoice. The average sample is considered to be a part of the batch, appropriately selected, the external features of which characterize the entire batch.
The average sample is taken in the following quantities: with a mass of 1 to 3 kg - 0.2% of the entire batch, but not less than 5 pieces; with a mass of less than 1 kg - 0.3% of the entire batch, but not less than 10 pieces.
Bread is taken from the average sample for laboratory research in the following quantities: from weight and piece products weighing more than 400 g - 1 piece; weighing from 400 to 200 g - at least 2 pieces; weighing from 200 to 100 g - at least 3 pieces; weighing less than 100 g - at least 6 pieces.
Laboratory samples are packed in paper, tied with twine, sealed, a selection certificate is applied, which indicates: 1) product name; 2) date and place of selection; 3) weight and batch number; 4) date and hour of batch baking; 5) who made the selection, the name of the enterprise that manufactured the product; 6) the purpose of the study.

Organoleptic evaluation of bread.

According to organoleptic indicators, bread must meet the following requirements: Surface - smooth, without large cracks and undermining, rolls and loaves with cuts, for round rolls, pins are allowed.
Large cracks are cracks that pass through the entire upper crust in one or more directions and have a width of more than 1 cm.
Large breaks are considered to be breaks that cover the entire length of the side of the tin bread or more than half the circumference of the hearth bread and have a width of more than 2 cm for a hearth bread and more than 1 cm for a tin bread; Coloring : for wheat bread from light yellow to brown, without burntness and pallor, for rye bread - uniform, from light brown without burntness and pallor; state of the crumb characterized by: baked (should not be sticky, mixed, without lumps); porosity (do not have voids and signs of hardening); elasticity (when gently pressed with fingers, it should take its original shape); freshness (not being stale); taste and smell characteristic of bread (lack of sour, insipid taste, bitterness, musty smell).

physical and chemical indicatorsdetermine, counting from the moment the products leave the oven, not earlier than 3 hours and not later: for bread from wholemeal flour - 48 hours; for wheat bread from high-quality flour - 24 hours; for small-piece products no earlier than 1 a.m. and no later than 4 p.m.
Physical and chemical indicators of different types of bread:

Determination of the porosity of bread:

For determination, Zhuravlev's device is used, consisting of a metal cylinder (a) with a pointed edge on one side; wooden sleeve (b); a wooden or metal tray with a transverse wall (c). On the tray, at a distance of 3.8 cm from the wall, there is a slot 1.5 cm deep.

Definition progress:
A piece (chunk) with a width of at least 7–8 cm is cut out from the middle of the product. Notches are made from the crumb of the piece at a distance of at least 1 cm from the crusts with the cylinder of the device. The sharp edge of the cylinder is pre-lubricated with vegetable oil. The cylinder is introduced with a rotational movement into the crumb of the piece.

The cylinder filled with the crumb is placed on the tray so that its rim fits snugly into the slot on the tray. Then the bread crumb is pushed out of the cylinder with a wooden sleeve about 1 cm and cut off at the edge of the cylinder with a sharp knife.

The cut piece of crumb is removed. The crumb remaining in the cylinder is pushed out with a sleeve to the wall of the tray and also cut off at the edge of the cylinder.

The volume of the cut cylinder of bread crumb is calculated by the formula:

where: d is the inner diameter of the cylinder, cm; H is the length of the bread crumb cylinder, cm.

With an inner diameter of the cylinder of 3 cm and a distance from the wall of the tray to the slot of 3.8 cm, the volume of the recess of the crumb cylinder is 27 cm 3 .
To determine the porosity of wheat bread, 3 cylindrical recesses are made, for rye bread - 4 recesses, each with a volume of 27 cm 3. The prepared recesses are weighed simultaneously to the nearest 0.01 g.

Porosity is determined by the formula:

where: V - the abundance of the volume of recesses of bread, cm 3; G - mass of recesses, g; p is the density of the non-porous mass of the crumb.

The density of the pore-free mass is taken for bread: rye, wheat-rye and wheat from wholemeal flour - 1.21; rye custard varieties and pecked - 1.27; wheat first grade - 1.31; wheat of the second grade - 1.26.
Porosity is calculated with an accuracy of 1%.

Home → Good to know → Organoleptic indicators of bakery products: how to choose high-quality bread?

Organoleptic indicators of bakery products: how to choose high-quality bread?

The vast assortment of bread products in supermarkets is shocking. It is not easy to choose high-quality baked goods without harmful impurities that comply with GOST.

Organoleptic indicators of bakery products

A comprehensive visual and tactile analysis will tell about the compliance of the baking with the current requirements and standards. It is necessary to evaluate the following properties:

the form;
color;
aroma;
crumb texture;
taste.

The appearance of bread is a key indicator. Round, rectangular oval must correspond to the grade and characteristics of a particular type of product. Sagging, furrows, dents and other damage are unacceptable. Bread with visible defects should not be sold.

The organoleptic evaluation of bakery products involves the evaluation of the quality of the crust. The right shades are from creamy yellow to bright brown. The thickness of the crust is determined by the type of flour used:

Wheat varieties - maximum 3 mm.
Rye varieties - maximum - 4 mm.

crumb texture

To appreciate the quality characteristics of bread, it is not necessary to try it. It is enough to examine the crumb. It should have a porous structure without voids and heterogeneous areas. An indicator of insufficient mixing is the presence of baked lumps of flour in the finished product.

The state of the crumb is an indicator of freshness. Bread products are elastic, soft, quickly returning to their original shape after pressing, moderately moist, fresh without stickiness, suitable for consumption. Rigidity and a large number of crumbs when cutting are signs of callousness.

Taste

The palatability of various types of bread should meet accepted standards: salty should be moderately saturated, sour - with a good share of sourness, etc. An uncharacteristic aftertaste, a pronounced sharp aroma are signs of a discrepancy in production technology.

Summing up and relying on the organoleptic properties of baking, we can conclude that high-quality bread has a neat appearance without deformations and damage. Its shape clearly corresponds to the declared variety, the color does not go beyond shades of yellow and brown. The porous structure does not contain seals, the size of the crust does not go beyond 1.5-4 mm. The smell and color are saturated, not sharp, corresponding to the type of product.

To be sure of the consistently high quality of a flour product, it is enough to buy it from

Organoleptic indicators include appearance (the nature of the surface, the color and condition of the crust, its thickness, the absence or presence of peeling of the crust from the crumb and the shape of the product), the condition of the crumb (freshness, bakedness, no signs of unmixed dough, the nature of the porosity and elasticity of the crumb), taste , smell, the presence of a crunch from mineral impurities, bread diseases. Organoleptic assessment of the quality of bread and bakery products is carried out in accordance with the requirements of GOST, GOST, GOST, GOST, GOST for three groups of indicators:

Group I - indicators of appearance;

Group II - indicators of the state of the crumb;

Group III - taste and smell.

Data on the organoleptic evaluation of the studied bread samples are presented in tables 9, 10, 11, 12, 13.

Table 9

Organoleptic evaluation of the quality of wheat bread from flour of the 1st grade

The name of indicators	Characteristic according to GOST
		Corresponds to the bread form in which the pastry was made, with a slightly convex top crust, without lateral overflows.
1.2. Surface		Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker is allowed
		Light yellow
2. Condition of the crumb 2.1. Bakedness
2.2. Promes		Without lumps and traces of unmixed
2.3. Porosity	Developed, without voids and seals	Corresponds to samples 1 and 2. Sample 3 has uneven porosity, with the presence of voids
		Peculiar to this type, without foreign taste
		Peculiar to this type of product, without foreign smell

Thus, for samples No. 1 and No. 2, the appearance, the state of the crumb, taste and aroma meet the requirements of regulatory documents. Bread properly baked, from a well-cooked dough, of the correct shape, with a well-colored, toasty crust is better digested. And in sample No. 3, the crumb is moist to the touch, the porosity is uneven with the presence of voids. The quality of the studied samples of wheat bread from flour of the first grade is unstable, because compliance with the GOST requirement for organoleptic indicators is not always observed

Table 10

Organoleptic evaluation of the quality of bread "Darnitsky"

The name of indicators	Characteristic according to GOST	The actual characteristics of the samples
1. Appearance: 1.1. Form (hearth)	Rounded, oval, not vague, without impressions.
1.2. Surface		Rough, without large cracks and undermining, pricks, flouriness of the upper and lower crust are allowed.
		Dark brown
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure	Corresponds to samples 1 and 2. In sample 3, the crumb is moist to the touch.
2.2. Promes	Without lumps and traces of unmixed	Without lumps and traces of unmixed
2.3. Porosity		Developed without voids and seals
	Peculiar to this type, without foreign taste	Peculiar to this type, without foreign taste
		Peculiar to this species, without foreign smell

In appearance, samples of Darnitsky bread made from rye-wheat flour have a rounded, non-spreading shape, but all samples have tacks on the sides and the presence of a bare crumb. The taste and smell are characteristic of bread made from rye-wheat flour. The crumb in sample No. 1 is not sufficiently baked, moist to the touch, there is a detachment of the upper crust from the crumb.

Thus, if the appearance, mixing, taste and smell of all samples match, the shape does not meet the requirements of GOST, because there are prints, and for sample 1, the state of the crumb also does not meet the requirements of GOST.

Table 11

Organoleptic indicators of the quality of bread "Bogatyrsky"

The name of indicators	Characteristic according to GOST	The actual characteristics of the samples
1. Appearance: 1.1. Form (hearth)	Corresponds to the bread form in which the baking was made, without side overflows	Rounded, with embossing in all specimens
1.2. Surface		Rough, without large cracks and undermining, prickly flouriness of the upper and lower crust is allowed.
	Light brown to dark brown	Dark brown
2. Condition of the crumb 2.1. Bakedness		Corresponds to samples 2 and 3. In sample 1, the crumb is moist to the touch
2.2. Promes	Without lumps and traces of unmixed	Without lumps and traces of unmixed
2.3. Porosity	Developed without voids and seals. Peeling of the crust from the crumb is not allowed.	Corresponds. In sample 1, detachment of the upper crust from the crumb
	Peculiar to this type, without foreign taste	Peculiar to this type, without foreign taste
	Peculiar to this species, without foreign smell	Peculiar to this species, without foreign smell

According to the organoleptic quality indicators, the sample of bread No. 1 does not meet the requirements of GOST in terms of the crumb state - the crumb is moist to the touch, sagging, damp, there is a slight delamination of the upper crust from the crumb. For samples No. 2 and No. 3, all quality indicators comply with the requirements of GOST.

Bread "Otrubnoy" from wheat flour of the 1st grade has a regular shape, a rough surface, with the presence of bran, without large cracks, the crumb is baked, the taste and smell are characteristic of wheat bread. Thus, according to all quality indicators, Otrubnoy bread meets the requirements of GOST.

Table 12

Organoleptic indicators of the quality of Bran bread

The name of indicators	Characteristic according to GOST	The actual characteristics of the samples
1. Appearance: 1.1 .Shape (shaped)	Corresponds to the bread form in which the pastry was made, with a slightly convex top crust, without lateral overflows.	Corresponds to the bread form in which the pastry was made, with a slightly convex top crust, without lateral overflows.
1.2. Surface	Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.	Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.
	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take its original shape.	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take its original shape.
	Peculiar to this type, without foreign taste	Peculiar to this type, without foreign taste
	Peculiar to this type of product, without foreign smell	Peculiar to this type of product, without foreign smell

The organoleptic quality indicators of Aromat bread were evaluated not according to the technical conditions under which it was made in view of their inaccessibility (TU), but according to GOST, since it is made from wheat flour of the 1st grade, which makes it possible to compare its quality indicators. Thus, according to all indicators of the quality of bread, Aromat meets the requirements of GOST.

Table 13

Organoleptic indicators of the quality of bread "Aroma"

The name of indicators	Characteristic according to GOST	The actual characteristics of the samples
1. Appearance: 1.2. Surface	Suitable for bread form Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.	Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.
	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take its original shape.	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take
	Peculiar to this type, without foreign taste	Peculiar to this type, without foreign taste
	Peculiar to this type of product, without foreign smell	Peculiar to this type of product, without foreign smell

Table 14

Organoleptic indicators of the quality of bread "8 cereals"

The name of indicators	Characteristic according to GOST	The actual characteristics of the samples
1. Appearance: 1.1 .Shape (shaped)	Corresponds to the bread form in which the pastry was made, with a slightly convex top crust, without lateral overflows.	Corresponds to the bread form in which the pastry was made, with a slightly convex top crust, no side run-outs
1.2. Surface	Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.	Without large cracks and undermining, smooth, the presence of a seam from a divider-stacker for pan bread is allowed.
	Light yellow to dark brown	Light yellow
2. Condition of the crumb 2.1. Bakedness	Baked, not wet to the touch, elastic, after light pressure with your fingers, the crumb should take its original shape.	Corresponds to sample 1. for samples 2 and 3, the crumb is moist to the touch, raw, crumpled
2.2 Promes	Without lumps and traces of unmixed	Without lumps and traces of unmixed
2.3 Porosity	Developed without voids and seals. Not allowed	Developed without voids and seals. Not allowed
	Peculiar to this type, without foreign taste	Peculiar to this type, without foreign taste
	Peculiar to this type of product, without foreign smell	Peculiar to this type of product, without foreign smell

The organoleptic quality indicators of the “8 cereals” bread sample were compared with the quality indicators specified in the GOST “Rye bread and a mixture of rye and wheat flour. General technical conditions”, although this type of bread is made according to TU, but its composition allows you to compare quality indicators with this GOST and the indicators specified in TU should not be lower than the requirements of GOST. The crumb of samples No. 2 and No. 3 is wet, when cutting with a knife, the components (sunflower seeds, sesame seeds, etc.) are not evenly distributed throughout the entire volume of bread. Thus, these samples do not meet the requirements of regulatory documents.

7. ORGANOLEPTIC QUALITY ASSESSMENT OF BAKERY PRODUCTS

When assessing the smell, attention is drawn to the presence or absence of extraneous, unusual and especially unpleasant odors in the product.

Actual Sensory Evaluation Results

Table 5

Organoleptic indicators of the capital loaves

Indicator name	Characteristic
Indicator name	Requirements GOST 27844-88	Sample 1	Sample 2
Surface condition
The form	Not vague, without pressure. Oblong-oval	Resp.	Resp.
Surface	In the capital's loaves - with oblique cuts. For packaged products, slight wrinkling is allowed.	Resp.	Resp.
Color	Light yellow to brown	Resp.	Resp.
state of the crumb
baked goods	Baked, not moist to the touch. Elastic. After light pressure with your fingers, the crumb should take its original shape.	Resp.	Resp.
Promes	Without lumps and traces of unmixed	Resp.	Does not match
Porosity	Developed, without voids and seals. Uneven	Resp.	Does not match. Seals and large voids are observed
Taste	Peculiar to this type of product, without foreign taste	Resp.	Resp.
Smell	Peculiar to this type of product, without foreign smell.	Resp.	Resp.

Conclusion: Sample 1 fully meets the requirements of GOST 27844-88. Sample 2 does not comply with GOST 27844-88 in terms of "mix" and "porosity"

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