Identity and overall acceptance of two types of sour rye bread

Abstract

Response surface methodology was employed to study the influence of four recipe variables (wheat: rye flour ratio, bread acidity, ash content of rye flour and sodium chloride content) on the identity and overall acceptance of two rye bread types (soft and crisp rye bread). The subjects (n ϭ 79) rated attribute intensities, the extent to which the salient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness and purchase intentions). The acidity and ash content contributed the most to the extent to which a sample met subjects' expectations. The NaCl content was not critical. Consumer acceptance was affected by ash content, and by the interactions, NaCl content ϫ acidity and wheat:rye ratio ϫ ash content. The non-significance of NaCl content should encourage the baking industry to put lowsalt rye products on the market.

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

“…kibbled rye) as compared to croissant and sample BR6 that were produced from refined wheat flour (Table 1). Previous studies have established that breads produced with whole grains possess typical grainy odour, sour flavour, and coarse texture (Heinio et al, 1997. It is well known, that bran fractions of whole grains contain a rich source of phenolic compounds which impart sour, bitter, grainy, cereal and oat-like flavour characteristics of whole cereal based products (Dimberg, Molteberg, Solheim, & Frolich, 1996;Heinio, 2003;Molteberg, Magnus, Bjorge, & Nilsson, 1996).…”

“…doi:10.1016/j.foodres.2008.08.002 perceptions for different varieties of bread. On the contrary, several studies have been carried out to investigate the influence of ingredients, processing, and variety on the sensory quality and consumer perceptions of bread (Heinio, Liukkonen, Katina, Myllymaki, & Poutanen, 2003;Heinio, Urala, Vainionpaa, Poutanen, & Tuorila, 1997;Hersleth, Berggren, Westad, & Martens, 2005;Kihberg, Johansson, Kohler, & Risvik, 2004;Lotong, Chambers, & Chambers, 1999;Shogren, Mohamed, & Carriere, 2003).…”

Salt in bread in Europe: potential benefits of reduction

“…In the north of Europe, for example, where bread tends to contain a high proportion of crumb with one or more cereals, sourdough use is widespread and the product tends to be used for sandwiches or toast, a gradual salt‐reduction strategy similar to that applied in the UK may be suitable. Indeed, it has been shown that the perceived saltiness of bread increases with acidity 130 and that, in Finland, the salt content of sour rye bread is not a key factor in terms of consumer acceptance 131 …”

Consumer freshness perceptions of breads, biscuits and cakes

“…Observations of ingredient composition (Table 1) indicate that croissant, brioche, rye bread, butter cake and short biscuit contained either a high level of fat and/or sugar. It is widely known that changing the food matrix composition and manufacturing conditions of complex food systems such as breads, cakes and biscuits will influence the perception of the sensory characteristics (Abdallah, Chabert, Le Roux, & Louis-Sylvestre, 1998;Baardseth, Naes, & Vogt, 1995;Brauss, Balders, Linforth, Avison, & Taylor, 1999;Cardello & Schutz, 2003;Hebeda & Zobel, 1996;Heinio, Urala, Vainionpaa, Poutanen, & Tuorila, 1997). Abdallah et al (1998) showed that the level of fat and sugar in biscuits and cakes enhanced flavour intensity, which in turn was very closely related to pleasantness perceptions.…”