Evaluation of brown bread quality by sensory method

Abstract

The consumption of dark bread is getting more important worldwide due to its functional and nutritional properties. In order to satisfy the increased market demands for functional bakery products, the producers in some countries are facing deficiency in the main raw material-brown flour. Due to this, some of the producers tend to use additives that give bread colour similar to the colour of dark bread, whereas this kind of product is not characterised by nutritional properties of dark bread. Therefore, consumers are misled by some of the bread producers. One of the major problems is how to recognise genuine dark bread using the sensory evaluation. The aim of this paper was to review the sensory evaluation of the selected bread properties in comparison with two control samples (Sample A-bread made of dark flour and sample B-bread made of dark flour with addition of colouring agent) by the panel of five assessors with the experience in sensory analysis of baked products. The obtained results have shown the distinction and have clearly defined the boundary between the samples produced by six different producers. Also, the results can help professionals and policy-markers to make clear and target recommendations about the negative effects of bread colouring in the human nutrition, and to emphasise the significance of sensory evaluation as a useful tool in recognising false dark bread during consultations and information campaigns.