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Identity and overall acceptance of two types of sour rye bread
Author(s) -
Heiniö RaijaLiisa,
Urala Nina,
Vainionpää Jukka,
Poutanen Kaisa,
Tuorila Hely
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00393.x
Subject(s) - sour cherry , identity (music) , food science , mathematics , biology , agronomy , art , aesthetics , cultivar
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 = 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 × acidity and wheat:rye ratio × ash content. The non‐significance of NaCl content should encourage the baking industry to put low‐salt rye products on the market.