uu.seUppsala University Publications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Effects of information on liking of bread
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
2005 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 16, no 1, 25-35 p.Article in journal (Refereed) Published
Abstract [en]

Liking of bread as a function of perceived sensory properties in combination with product information was studied. Four bread types were selected for descriptive sensory analysis and, in a consumer test, 480 consumers scored them for liking when information was provided concerning: flour (origin from conventional versus organic farming system), health effect (cholesterol reducing effect versus no information), and information that was intended to produce a neophobic reaction (admixed amaranth versus no information). The consumers also answered a questionnaire related to the same issues. Samples scored high for liking were affected differently by information than were less well-liked samples. Information about organic production had a greater positive effect on liking than did other types of information, especially for the less well-liked products. The four bread types showed significant differences in liking when information was not skewed in any particular direction (balanced design).

Place, publisher, year, edition, pages
2005. Vol. 16, no 1, 25-35 p.
Keyword [en]
Effect of information; Consumers' value and belief; Liking of wheat bread; Descriptive sensory analysis; Consumer test; Amaranth; Conventional/organic farming system
National Category
Food Science
Identifiers
URN: urn:nbn:se:uu:diva-92087DOI: 10.1016/j.foodqual.2003.12.005OAI: oai:DiVA.org:uu-92087DiVA: diva2:165041
Available from: 2004-09-22 Created: 2004-09-22 Last updated: 2017-12-14Bibliographically approved
In thesis
1. Sensory Quality and Consumer Perception of Wheat Bread: Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
Open this publication in new window or tab >>Sensory Quality and Consumer Perception of Wheat Bread: Towards Sustainable Production and Consumption. Effects of Farming System, Year, Technology, Information and Values
2004 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

In order to study the effect of production systems aimed at sustainability on product quality and of sensory and non-sensory factors on product acceptance – the effect of farming system, year, milling and baking techniques on the sensory qualities of wheat bread as a model product was investigated using a descriptive test, and the effect of information and values on liking of bread using consumer tests.

Whole wheat and white breads were baked with wheat grown in six lots in established conventional and organic farming systems in field trails, in two subsequent years for the white bread.

Milling technique influenced flours’ rheology and had greater impact on the sensory qualities of whole wheat bread and on the slice area than did farming system and baking technique. Bread baked with roller-milled wheat was characterized by sweetness, juiciness, compactness and smaller slice area than bread baked with stone-milled wheat, which was characterized by saltiness, deformity and roasted cereals.

The effect of year on the white bread was greater than the effect of farming system or recipe modification. Bread baked with wheat harvested in 1999 had significantly lower intensities of crumb attributes such as smoothness, juiciness and elasticity, but higher rancid flavour, springiness, compressibility, mastication resistance than bread baked with wheat harvested in 2000. Bread baked with conventional flour had significantly higher juiciness and elasticity than organic bread.

Image analysis did not show differences in slice area between bread baked with conventionally and organically grown wheat harvested in 1999 compared with 2000. Information affected liking in relation to the type of provided information. Information on organic origin enhanced most liking of bread, particularly for the less liked samples and frequent consumers of organic food. Significantly different values and different specific liking of breads were found among consumer segments. Results linked values and age with “taste”.

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2004. 86 p.
Series
Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 0282-7492 ; 139
Keyword
Domestic sciences, Product quality, Production quality, Sustainability, Organic farming, Wheat, Organic Food, Bread, Milling, Breadmaking, Sensory analysis, Consumers, Information, Values, Food acceptance, Hushållsvetenskap
National Category
Food Science
Identifiers
urn:nbn:se:uu:diva-4529 (URN)91-554-6029-1 (ISBN)
Public defence
2004-10-15, R 107, Institutionen för hushållsvetenskap, Trädgårdsgatan 14, Uppsala, 10:00
Opponent
Supervisors
Available from: 2004-09-22 Created: 2004-09-22Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Authority records BETA

Kihlberg, Iwona

Search in DiVA

By author/editor
Kihlberg, Iwona
By organisation
Department of Domestic Sciences
In the same journal
Food Quality and Preference
Food Science

Search outside of DiVA

GoogleGoogle Scholar

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 811 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf