Preference mapping of commercial whole wheat breads

Ashley J. Bernstein, Devin J. Rose

Research output: Contribution to journalArticlepeer-review

2 Scopus citations


Whole wheat breads are becoming a dominant presence in the market; however, the sensory qualities that drive consumer liking have not been well described. The purpose of this study was to identify sensory attributes and consumer acceptance of commercial whole wheat breads. Six whole wheat breads were evaluated for 26 attributes by a trained panel (N = 8). Two distinct groups of attributes were noted for the breads: those that were sweet, moist, and sticky versus those with characteristics associated with whole wheat such as wheaty, earthy, and bitter. In the consumer panel (N = 75), three clusters were formed. Cluster 1 (n = 28) had higher mean hedonic scores for all attributes compared with the other clusters (P < 0.01), although these consumers did not distinguish well among samples. Significant differences were found in all attributes in clusters 2 (n = 33) and 3 (n = 14). Cluster 2 preferred samples with sweet flavors and moist, cohesive textures, whereas cluster 3 preferred samples with earthy, roasted, and whole wheat flavors. A portion of consumers appeared to prefer breads not only with sweet and moist characteristics but also with some of the more hearty attributes like roasted and fermented. These data may be useful in developing new whole wheat products.

Original languageEnglish (US)
Pages (from-to)278-283
Number of pages6
JournalCereal Chemistry
Issue number3
StatePublished - May 1 2015

ASJC Scopus subject areas

  • Food Science
  • Organic Chemistry


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