“…It is curious that although the inclusion of product acceptability in articles addressing the improvement of whole-wheat breads should be very important, it is not always addressed in the available literature, and when done, not all available studies include a refined wheat bread for comparison as a control (e.g., Kihlberg et al 2004;Parenti, Guerrini, Cavallini, Baldi, & Zanoni, 2020; or Talbert et al, 2013). However, there are some studies that compared the sensory attributes of refined wheat breads versus whole-wheat breads (Bakke & Vickers, 2007;Challacombe, Abdel-Aal, Seetharaman, & Duizer, 2012;Chang & Chambers, 1992;Keeney, Mohamadi, Tsao, Planck, & Ramsay, 2015;Watts et al, 2012;Worden, Keeney, Smith, Tsao, & Ramsay, 2016), focusing on the aroma and taste differences between refined and whole-wheat breads. From these studies, Keeney et al (2015)) and Worden et al (2016) evaluated sensory preference of whole-wheat breads, reporting a more frequent liking of refined breads.…”