## 3 Results
### Sensorial Parameters  
In this context, as highlighted by two-way ANOVA analysis (with the panelists and bread recipe as main effects), most of the parameters evaluated during tasting sessions showed significant differences for both quantitative (Table 8) and hedonic (Figure 5a,b) parameters. The sensory profile of the cooked breads was deeply influenced by the fortification, starting from the evident change in color in accordance with instrumental data. Furthermore, the effects on the crumb and crust sensorial expression by the fortification level seem to be higher than those linked to the leavening agent used, mainly on the rheological properties, such as the alveoles dimension and resistance to chewing for crumb and crispness and hardness for crust, which were closely followed by the smell intensity and complexity. In particular, the fortification seemed to determine higher smell intensity as well as a tendentially lowering effect on wheat and yeast smell perception, irrespective of the percentage of flaxseed cake added. As regards crumb taste, the higher the flaxseed cake percentage, the higher the value attributed by panelists to the bitter taste (both in crumb and crust), regardless of the leavening agent. On the contrary, when the same percentage of flaxseed cake was used in the recipe, an improved perception of bitter was detected when sourdough was used as the leavening agent, which was probably because of a synergistic effect between the acid taste of the dough and the bitterness associated to the phenolic compounds added with flaxseed cake. On the basis of the above-mentioned synergistic effect between acid and bitter taste, also the bad aftertaste detected in all the fortified sourdough breads (both in crumb and crust fractions) could be  
\begin{table}
\begin{tabular}{l c c c c c c c c} \hline \hline
**Parameter Evaluated** & & & & & & & & \\
**by Panelist** & \(p\)**-Value \({}^{1}\)** & **SB0** & **SB5** & **SB7.5** & **SB10** & **YBO** & **YBS5** & **YBY.5** & **YBY10** \\ \hline \hline \multicolumn{10}{c}{**Crumb**} \\
**Crumb color intensity** & *** & 5.85 \({}^{\pm}\) & 0.00 \({}^{\text{b}}\) & 0.00 \({}^{\text{b}}\) & 0.00 \({}^{\text{b}}\) & 6.12 \({}^{\text{a}}\) & 0.00 \({}^{\text{b}}\) & 0.00 \({}^{\text{b}}\) & 0.00 \({}^{\text{b}}\) \\
**(White scale)** & *** & 0.00 \({}^{\text{d}}\) & 5.23 \({}^{\text{c}}\) & 6.55 \({}^{\text{ab,c}}\) & 6.83 \({}^{\text{ab,c}}\) & 0.00 \({}^{\text{d}}\) & 5.92 \({}^{\text{bc}}\) & 7.38 \({}^{\text{a}}\) & 7.88 \({}^{\text{a}}\) \\
**(Brown scale)** & *** & 6.63 \({}^{\text{a}}\) & 1.28 \({}^{\text{c}}\) & 1.10 \({}^{\text{c}}\) & 1.05 \({}^{\text{c}}\) & 2.95 \({}^{\text{b}}\) & 0.62 \({}^{\text{c}}\) & 0.74 \({}^{\text{c}}\) & 1.40 \({}^{\text{c}}\) \\
**Homogeneity of** & *** & 2.1 \({}^{\text{b}}\) & 7.30 \({}^{\text{a}}\) & 6.08 \({}^{\text{a}}\) & 8.53 \({}^{\text{a}}\) & 6.00 \({}^{\text{a}}\) & 8.32 \({}^{\text{a}}\) & 8.05 \({}^{\text{a}}\) & 7.08 \({}^{\text{a}}\) \\
**alveolation** & *** & 5.48 \({}^{\text{b}}\) & 8.03 \({}^{\text{a}}\) & 7.28 \({}^{\text{a}}\) & 7.13 \({}^{\text{ab}}\) & 5.43 \({}^{\text{b}}\) & 6.45 \({}^{\text{ab}}\) & 7.47 \({}^{\text{a}}\) & 6.70 \({}^{\text{ab}}\) \\
**Wheat smell** & *** & 5.87 \({}^{\text{a}}\) & 0.62 \({}^{\text{b}}\) & 2.57 \({}^{\text{b}}\) & 1.33 \({}^{\text{b}}\) & 5.98 \({}^{\text{a}}\) & 3.22 \({}^{\text{ab}}\) & 2.48 \({}^{\text{b}}\) & 3.40 \({}^{\text{ab}}\) \\
**Yeast smell** & *** & 2.03 \({}^{\text{b}}\) & 0.47 \({}^{\text{b}}\) & 2.10 \({}^{\text{b}}\) & 1.13 \({}^{\text{b}}\) & 4.65 \({}^{\text{a}}\) & 2.75 \({}^{\text{ab}}\) & 2.42 \({}^{\text{ab}}\) & 2.58 \({}^{\text{ab}}\) \\
**Acetic smell** & *** & 3.40 \({}^{\text{b}  
explained, while this negative final sensation was detected only at the highest percentage of flaxseed cake added when the baker's yeasts were used as a leavening agent.