# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 5 Sensory Quality and Consumer Acceptance
\begin{table}
\begin{tabular}{l l l} \hline \hline
**Material and Level of** & **Effects** & **Reference** \\ \hline \multirow{6}{*}{Faxseed cake 5, 10, and 15\%} & -Increase in bread yield and crumb moisture & \\  & -Decrease in baking loss and specific volume & \\  & -Negative effect on the crumb porosity & \\ \cline{1-1}  & -Darkening of crumb color; the color shifts towards red and blue hues & [PERSON] \\ \cline{1-1}  & -No significant changes in hardness at 24 h of storage & et al. (2017) \\ \cline{1-1}  & -A minor impact on springiness, cohesiveness, and chewiness & \\ \cline{1-1}  & -The 10\% addition of flaxseed pomace produces a bread with acceptable & \\ \cline{1-1}  & sensory properties & \\ \hline \multirow{6}{*}{Faxseed residues (after oil extraction) 4 and 8\%} & -Increase in specific volume and crumb moisture & \\ \cline{1-1}  & -Darkening of crumb color; the color shifts towards red and blue hues & \\ \cline{1-1}  & -Decrease in hardness and chewiness & [PERSON] et al. (2019) \\ \cline{1-1}  & -A minor impact on springiness and cohesiveness & \\ \cline{1-1}  & -darker color of the bread were less attractive to the assessors & \\ \hline \multirow{6}{*}{Faxseed cake 5, 7.5, and 10\%} & -Increase in the bitter taste (both in crumb and crust) & \\ \cline{1-1}  & -Significantly decreased the lightness & \\ \cline{1-1}  & -Significantly increase the greenness and yellownness & [PERSON] et al. (2019) \\ \cline{1-1}  & -sensory analysis showed that the optimum level of flaxseed cake flour & \\ \cline{1-1}  & addition is 5\% when using sourdough and 7.5\% when using baker’s yeast & \\ \hline \hline \end{tabular}
\end{table} 
Table 2: _Cont._important to consider consumer preferences and concerns regarding taste and healthiness. Additionally, information regarding the origin and sustainable development may influence consumer purchasing decisions, justifying their inclusion in marketing strategies for fiber-enriched products. The integration of grape pomace (GP) and grape seed flour (GPP) into bread formulations has garnered considerable attention for its potential to enhance sensory properties while also improving nutritional profiles [20; 45; 121; 141; 143; 120]. Over the past decade, research has provided a nuanced understanding of how these additions influence consumer perceptions of aroma, flavor, texture, and overall product acceptance. [PERSON] and [PERSON] [121] illustrated that the cultivar of grape has a more pronounced effect on the sensory qualities of bread--such as aroma, flavor, and texture--than the quantity of grape pomace added. This suggests a nuanced interplay where both the specific type of GP and its proportion within the bread formulation are critical in maintaining the sensory appeal of the bread. Despite the potential benefits, their findings also highlight a general decline in qualitative sensory attributes with the inclusion of GP, emphasizing the need for careful consideration in the choice and amount of GP used. Supporting this, [PERSON] et al. [45] found that additions of 2% and 5% GP did not significantly affect the bread's sensory characteristics compared to a control, with no discernible difference in aspects such as shape symmetry, crumb color, and taste. However, a 10% inclusion rate led to a decrease in overall acceptability, primarily attributed to a reduction in taste quality. Further investigation by [PERSON] et al. [123] revealed that while 5% and 10% GP additions did not significantly alter most sensory attributes, there was a notable decline in Mouth Feel JAR (\"Just About Right\" scale) and Color JAR scores, suggesting that GP-enriched bread may be perceived as somewhat drier. Nevertheless, these changes did not affect the overall likability of the GP-fortified bread, indicating general consumer acceptance at these inclusion levels. [PERSON] et al. [20] expanded upon these insights by reporting that GP inclusion at 5% and 10% significantly enhanced global flavor and acidity, albeit at the cost of a sweeter taste and the bread's characteristic scent.