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

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

“…Multivariate relationships, especially between consumer hedonic response data and descriptive sensory data are commonly applied to predict consumer liking/preference to food products (Krishnamurthy et al, 2007) including breads (Heenan et al, 2008). The correlation analysis among microbiological, chemical, physical, quality parameters and sensory evaluation showed that there were many significant relationships among them.…”

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

“…Preferences for the sensory attributes found in refined bread are often stated as the reason for the relatively low consumption of whole wheat bread and other wholegrain cereal foods. Hersleth, Berggren, Westad, and Martens (2005) showed that texture attributes in bread are important for consumers' sensory perception, and Heenan, Dufour, Hamid, Harvey, and Delahunty (2008) demonstrated that odour and flavour attributes are positive drivers of bread freshness. Bakke and Vickers (2007) conducted an acceptance test including nine different breads chosen to represent comparisons between equivalent refined and whole wheat breads, and concluded that sensory preferences may be a barrier to whole wheat bread consumption, but ingredient or processing modifications can improve liking of such products.…”

Modulation of the physico-chemical and functional properties of bread by applying surface treatments

“…In addition, bread types with similar ingredient composition, like baguette, white loaf and rustic, could be discriminated with the quality parameters from instrumental analysis. Descriptive sensory attributes have been reported for discriminating among different bread types (Heenan et al, 2008). In that study, porous appearance and odour attributes …”

“…perceptions and preferences for bread products (Lambert et al, 2009;Heenan et al, 2008). However, sensory terms used are often subjective descriptors rather than objective measurements.…”

“…Current consumption trends show that consumers demand fresh bread all day along and freshness is pointed as an essential attribute (Heenan et al, 2008). Fresh bread usually presents an appealing brownish, crispy crust, besides a pleasant aroma and a soft and elastic crumb texture.…”