And, for all their super-sciencey analyses, they didn't even do a taste test! It is, however, one of their future directions:
"In addition to this physical characterization (specific volume, hardness, gas cell distribution, crust color, and bread dry matter), sensory analysis [a.k.a. taste test] is now underway to evaluate the acceptance of this formulation by a panel of consumers."
Because really, all that matters is how it ranks on the yumminess index.
*That's supposed to sound like a French laugh...