IDENTITY AND OVERALL ACCEPTANCE OF 2 TYPES OF SOUR RYE BREAD

Response surface methodology was employed to study the influence of fo ur recipe variables (wheat: rye flour ratio, bread acidity, ash conten t of rye flour and sodium chloride content) on the identity and overal l acceptance of two rye bread types (soft and crisp rye bread). The su bjects (n = 79) rated attribute intensities, the extent to which the s alient sensory properties and the overall sample corresponded to their expectations of rye bread, and the overall acceptance (pleasantness a nd purchase intentions). The acidity and ash content contributed the m ost to the extent to which a sample met subjects' expectations. The Na Cl content was not critical. Consumer acceptance was affected by ash c ontent, and by the interactions, NaCl content x acidity and wheat:rye ratio x ash content. The non-significance of NaCl content should encou rage the baking industry to put low-salt rye products on the market.