# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 5 Sensory Quality and Consumer Acceptance
Fermentation may also play a significant role in shaping these characteristics, particularly for wheat bread. It's worth noting that different types of bread (wheat, gluten-free, Chinese steamed bread) may respond differently to the addition of various types of flaxseed materials, possibly due to differences in production processes and raw material composition. The addition of 10% flaxseed cake and flour appears to be the optimal point for achieving the best sensory ratings in wheat and Chinese steamed bread. However, for gluten-free bread, a higher level of waste flaxseed extract may be more beneficial for overall sensory quality. The incorporation of olive industry by-products may subtly but significantly influence the sensory attributes of bread, contingent upon the type of bread being supplemented. Depending on the specific bread type and the type as well as the quantity of olive by-products added, this could lead to alterations in taste, aroma, texture, and overall acceptability as perceived by consumers [18; 53]. In a study focusing on Barbari bread enriched with olive pomace flour, sensory evaluation results indicated that the control sample received the highest sensory ratings, with the exception of odor. Bread enriched with olive pomace flour at varying concentrations (5%, 10%, 15%) garnered lower ratings, particularly in terms of texture and overall acceptability. It was observed that exceeding a 10% addition of olive pomace flour could have adverse effects on both texture and overall acceptability of the bread [18]. In contrast, a study by [PERSON] et al. [53], which examined wheat bread supplemented with olive pulp (5%, 10%, 15%) revealed that bread enriched with olive pulp received higher ratings for taste, crust, crumb color, and overall acceptance compared to the control bread. The incorporation of olive pulp influenced the formation of the gluten network, impacting the final bubble structure in the bread, yet the olive pulp-enriched bread remained sensory acceptable. The research reviewed in this section sheds light on the diverse impact of incorporating various additives into bread formulations on its sensory properties. Ranging from apple pomace and grape-derived products to flaxseed components and olive-based ingredients, these studies collectively emphasize the potential to enhance both the nutritional value and sensory appeal of bread. They also underscore the importance of carefully balancing additive concentrations to maintain or improve sensory characteristics such as taste, aroma, texture, and overall acceptability. With consumer preferences increasingly favoring healthier and more sustainable food options, the insights gleaned from these investigations are invaluable for the baking industry. They provide a roadmap for innovating product development that aligns with consumer demands without compromising the sensory qualities that make bread a staple food worldwide. Continued research in this area will be essential for further refining these formulations and ultimately thriving in the competitive food market.