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Impact of wheat color and flour particle size on the sensory properties and adult hedonic scores of whole wheat breads
E. A. URIYO (1), S. M. Jervis (2), M. G. Jervis (2), B. Guthrie (3), G. Guo (4), J. Longshore (5). (1) Cargill - Horizon Milling, Victoria, MN, U.S.A.; (2) North Carolina State University, Raleigh, NC, U.S.A.; (3) Cargill Global Food Research, Wayzata, MN, U.S.A.; (4) Horizon Milling, LLC - a Cargill JV, Minnetonka, MN, U.S.A.; (5) Cargill, Wayzata, MN, U.S.A.
There is an ongoing debate about the impact of red or purple wheat vs. white wheat and/or the fine vs. coarse whole wheat flour on the preference of whole wheat food applications. Twenty-five (25) commercially produced whole wheat breads covering a spectrum of sensory characteristics were fed to 360 adult consumers in a Central Location Test. Quantitative descriptive analysis was used to finger print the sensory profiles of all breads. While both the wheat color and flour particle size played an important role in influencing whole wheat bread hedonic performance, impact on purchase interest was minimal especially when other ingredients such as multigrain’s and seeds were present. A variety of whole grain flours including purple wheat, sprouted wheat, whole corn flour and durum wheat were also evaluated in this study.
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