Abstract
In the middle of XX century with the appearance of modern bakery, the traditional way of bread preparation, which had been characteristic through centuries in Pirot area was abandoned by which the traditional recipes and the basis properties of bread were forgotten. By the reconstruction of bread in the lab conditions, optimized recipes for bread making were established and detailed rheological and microbiological tests were made. On the basis of the obtained results, the frame for estimation of quality factors of these sorts of products has been defined with the use of descriptive method of sensory evaluation with belonging factors of importance and adapted to specific characteristics of these kinds of products which are significantly different from already existing frames for sensor evaluation of commercial breads. Using the comparative analysis of traditional bread made with home-prepared yeast and the bread made with baking yeast, the key role of the homeprepared yeast has been proved as important in achieving specific characteristics of traditional bread.
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