The traditional global bakery test involves the evaluation of professional bakery specialists, with no participation by ordinary consumers, therefore, the study aimed to develop a new global bakery test with the participation of bread consumers. The study was conducted in the city of Fortaleza, Brazil. An online questionnaire was developed on Google + and sent to 200 bread consumers. This questionnaire contains questions about age, frequency of consumption, and preferences for breads, what aspects the consumer considers relevant on bread quality, defects and different photos of breads for consumers to give notes on the following parameters: general aspect, crumb structure, volume and symmetry. It was also asked aspects such as volume, color, crust texture, aroma, taste and symmetry influence on the quality of the breads. Afterwards, 60 consumers were selected and evaluated in person of breads and their responses were correlated with data on the physical properties such as specific volume, density, expansion index, number and circularity of the bread alveoli. Statistical analyses were performed using the ANOVA, tukey, correlation and multiple factor analysis (MFA). The results showed that the most relevant aspects of bread quality were: taste (82.8%), crust texture (72.4%), softness (65.5%) and crumb texture (60.9%). When analyzing photos of breads with (BWQ) and without quality (BWOQ), the consumers averages for the attributes varied significantly, where the BWQ obtained the highest averages. Concerning to bread defects, crumb density (70.6%), crumbly (54.6%) and undercooked bread (51.7%) were the most outstanding. The MFA clear differences along the map, suggesting that the consumers were able to differentiate the breads with respect to the quality. In this way, 60 consumers of bread were recruited and submitted to sensory analysis with bread of different quality factors; the result showed that it was possible to develop a new rating scale for breads with consumers.