DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL AND SPECIALTY BREADS

Abstract

Throughout human history, bread has been one of the main staple food products. It is nutritionally rich in energy, vitamins, and dietary fiber, and the use of sourdough enhances the bioavailability of phytochemicals. A key component of bread is gluten, which contributes to the stability, appearance, and flavor of the final product. Today, it is possible to produce gluten-free bread, thus enabling its consumption by individuals with gluten intolerance or allergy. This study investigates the sensory acceptability of four sourdough-based bread samples. The breads were prepared according to original recipes designed to enhance their nutritional value. One of the formulations was  developed specifically as a gluten-free bread. A sensory analysis was conducted involving a total of 17 trained panelists. The lowest ratings were given to the gluten-free bread, while the highest ratings were awarded to the vegan bread. Based on the results, it was concluded that recipe modifications are necessary for all bread samples except the vegan one. For the gluten-free and wine-enriched bread, the type of flour used should be reconsidered. In the case of the whole grain bread, recipe adjustments are needed to improve crumb structure. Additionally, panelists assessed the estimated market value of the tested breads, and their evaluations aligned with the actual prices of similar commercial products.