Published 2015

Read in Norwegian

Publication details

Journal : Journal of Cereal Science , vol. 64 , p. 176–182 , 2015

International Standard Numbers :
Printed : 0733-5210
Electronic : 1095-9963

Publication type : Academic article

Contributors : Rødbotten, Marit; Tomic, Oliver; Grini, Ida Synnøve Bårvåg; Holtekjølen, Ann Katrin; Lea, Per; Granli, Britt Signe; Grimsby, Sveinung; Sahlstrøm, Stefan

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian


Sensory quality and consumer attitudes towards bread made with different barley/wheat fractions and with normal and low content of salt have been studied. Barley was included in the recipe, in the form of 40% flour and 20% whole grains or flakes. Salt (1.3% or 0.6% of flour weight) was added to the recipes. All the consumer groups were more positive to breads containing barley after being informed of positive health effects by consuming barley, but not very positive to lowering the salt content in breads. A sensory trained panel conducted a descriptive profile of the breads, and consumers in the Czech Republic, Estonia, Norway, Scotland and Spain evaluated the bread samples for liking. The sensory panel judged breads made with a fraction of whole grains as more grainy, coarse, firm and moist compared to breads with flakes or with only flour in addition to wheat flour. Breads containing whole grains also had the most typical barley odour and flavour. Norwegian consumers liked the breads with the whole grains the best and consumers in the Czech Republic, Estonia and Scotland preferred the control bread containing only flour. Spanish consumers had no preference for any of the breads.