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Exploratory kids’ perspectives of whole wheat bread
M. Jervis (1), S. Jervis (1), M. Drake (1), G. GUO (2), B. D. Guthrie (3), E. A. Uriyo (4), R. Ostrander (2), J. Longshore (5). (1) NCSU, Raleigh, NC, U.S.A.; (2) Horizon Milling, Minnetonka, MN, U.S.A.; (3) Cargill Global Food Research, Wayzata, MN, U.S.A.; (4) Horizon Milling, Wayzata, MN, U.S.A.; (5) Cargill Corporate Affairs, Wayzata, MN, U.S.A.
A two part study was conducted to explore kids’ perspectives of whole wheat bread. More than 170 kids from K-12 were asked for their conceptual preferences of whole wheat breads. The study consisted of a conjoint study where thirty-six (36) bread combinations were presented. These combinations consisted of different bread crust and crumb colors, crust toppings and inclusions. This study was followed by a Central Location Test where a hedonic test was conducted using twelve (12) different commercially produced whole wheat breads. The impacts of wheat class, whole wheat flour color and flour particle size on bread color, texture, flavor and purchase interest, were evaluated. Results indicate overall liking amongst K-12 spans a range of whole wheat flours, with stronger preferences for the white wheat’s vs. red wheat’s; and a softer crust and crumb texture (with no inclusions). Three age groups (elementary, middle and high school) showed similar liking trends with no significant interaction between age group and whole wheat breads.
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