Sensory comparison between the two food products

Left : Wholemeal flour
Right : Plain Flour

Wholemeal Flour

Appearance : No uniform color in the bun. Dark brown on the top surface and bottom. Golden brown in the cross-section. No cracks observed on the surface.

Taste : Buttery and sufficiently sweet.

Texture : Size of air cells are relatively large compared to the plain flour and are evenly distributed. Crumbs fall in larger pieces and breaks apart easily when bite into.

Tenderness : Mouthfeel of the bun was coarse due to the presence of the bran and germ in the whole meal flour. Texture is rough and the grains of flour and sugar can be felt on its surface.

Shape : Very even surface. Larger surface area than bottom area. Barely any rising of the bun was observed.

Plain Flour

Appearance : Buttery-yellow color. Darker color on the top crust and base. Lighter at the cross-section of the cake. Small cracks can be observed on the top. It has a larger cross section area than the wholemeal flour bun.

Taste : Very buttery and smooth in the mouth. Taste is mixed with sugar sweetness and the unique butter taste.

Texture : Size of air cells are very fine and small. Quite evenly distributed except for the upper section of the bun where the air cells are slightly larger. Crumbles very easily and in small pieces. Crumbs size resembles the cake crumbs.

Tenderness : Very soft and smooth in the mouth with the fine all purpose flour because also the flour,sugar and butter mixed well and evenly. No hard crust on the top. Whole plain bun was soft when bitten into.

Shape : The bun rises slightly and has an uneven surface. The plain bun using the all purpose flour has a larger volume and height compared to the wholemeal flour. Also, has a larger base area. All purpose flour has about the same base area as surface area.