Identity and overall acceptance of two types of sour rye bread

Raija-Liisa Heiniö (Corresponding Author), Nina Urala, Jukka Vainionpää, Kaisa Poutanen, Hely Tuorila

    Research output: Contribution to journalArticleScientificpeer-review

    26 Citations (Scopus)


    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.

    Original languageEnglish
    Pages (from-to)169 - 178
    Number of pages10
    JournalInternational Journal of Food Science and Technology
    Issue number2
    Publication statusPublished - 1997
    MoE publication typeA1 Journal article-refereed


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