Consumer perception of bread quality

Abstract

Bread contains a wide range of important nutritional components which provide a positive effect on human health. However, the consumption of bread is declining during the last decades. This is due to factors such as changing eating patterns and an increasing choice of substitutes like breakfast cereals and fast foods. The aim of this study is to investigate consumer's quality perception of bread towards sensory, health and nutrition attributes. Four consumer segments are identified based on these attributes. The different consumer segments comprise consumers being positive to all three quality aspects of bread ("enthusiastic") as wells as consumers perceiving bread strongly as "tasteless", "non-nutritious" or "unhealthy". Moreover, factors are identified which influence the consumers' quality perception of bread. The results of our study may help health professionals and policy makers to systematically inform consumers about the positive effects of bread based on its components. Furthermore, firms can use the results to build up tailor-made marketing strategies.

Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition

“…Content is brought to the mark and shaken for 10 minutes. The suspension is filtered, 20-25 cm 3 of filtrate is transferred to a conical flask of 250-300 cm 3 and 1 cm 3 of 1% starch solution is added. The excess of bisulfite is oxidized firstly by 0.1 and then by 0.01 mol / dm 3 of iodine solution to a weakly violet color.…”

“…where V 1 -volume of 0,01 mol / dm 3 of iodine solution spent on titration, cm 3 ; V 2 -the volume of a volumetric flask in which the weight of bread is placed, cm 3 , V 3 -the volume of the water-bisulfite extract of bread taken on the titration, cm 3 ; N -the concentration of iodine solution equal to 0.01 mol / dm 3 ; W -mass fraction of moisture in bread,%.…”

“…The excess of bisulfite is oxidized firstly by 0.1 and then by 0.01 mol / dm 3 of iodine solution to a weakly violet color. To destroy the bisulficarbonyl compounds and bring to pH of 8,3, 25 cm 3 of alkalineboron solution is added to the flask and titrated from the micro burette the isolated bisulfite 0.01 mol / dm 3 by iodine solution to a violet-blue color that does not disappear for 15s. The volume spent on titration is fixed.…”

“…The crumb or crust weighing 20 g is triturated in a mortar with 0.15% solution of sodium bisulfite and transferred quantitatively to a 200 cm 3 volumetric flask. Content is brought to the mark and shaken for 10 minutes.…”

“…Two pieces in the form of a parallelepiped of 5 g each are cut from the loaf of bread and transferred to a conical flask of 250 cm 3 . The content of the flask is stirred for 5 minutes on a vibrating mixer.…”