Consumption of whole grain foods, including whole wheat bread, has been linked
to reduced risk of coronary heart disease, type II diabetes, certain cancers, and all cause
mortality, but consumption falls far below recommended levels. Conventional wisdom
dictates that refined bread is better liked than whole wheat bread, but support for this
contention is scarce. If refined bread is preferred to whole wheat bread, determining the
specific attributes or consumer characteristics that contribute to the disliking of whole
wheat bread would provide food processors with the knowledge needed to develop
technologies to improve the acceptability of whole wheat bread and to test acceptance of
these products with consumers. In phase one of this study, we examined consumer
preferences for refined and whole wheat breads. In phase two, we examined how two
consumer characteristics, sensitivity to 6-n-propylthiouracil (PROP) and fungiform
papillae density, affected perception of bitterness and roughness, two attributes that may
contribute to whole wheat bread dislike. In phase three, we examined how three sensory
properties, bitterness, roughness, and color and three consumer characteristics, bread type
preference (whole or refined), perceived PROP intensity, and fungiform papillae density,
affect bread liking.
University of Minnesota Ph.D. dissertation January 2010. Major: Food Science. Advisor: Dr. Zata Vickers. 1 computer file (PDF); vi, 133 pages, appendices I-III. Ill. (some col.)
Bakke, Alyssa Joy.
Effects of bitterness, roughness, PROP taster status, and Fungiform papillae density on bread acceptance..
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