Identity and overall acceptance of two types of sour rye bread

Summary Response surface methodology was employed to study the inXuence of four recipe vari-ables (wheat: rye Xour ratio, bread acidity, ash content of rye Xour and sodium chloridecontent) on the identity and overall acceptance of two rye bread types (soft and crisp ryebread). The subjects (n 5 79) rated attribute intensities, the extent to which the salientsensory properties and the overall sample corresponded to their expectations of ryebread, and the overall acceptance (pleasantness and purchase intentions). The acidity andash content contributed the most to the extent to which a sample met subjects’ expecta-tions. The NaCl content was not critical. Consumer acceptance was aVected by ash con-tent, and by the interactions, NaCl content 3 acidity and wheat:rye ratio 3 ash content.The non-signiWcance of NaCl content should encourage the baking industry to put low-salt rye products on the market. Keywords Attributes, consumer, expectations, experimental design, response surface methodology.