# Innovations in Wheat Bread: Using Food Industry By-Products for Better Quality and Nutrition
## 5 Sensory Quality and Consumer Acceptance
This study also observed changes in bread appearance, such as porosity and hardness, underlining the significant but complex impact of GP on bread's sensory profiles. Parallel findings by [PERSON] et al. [122] echoed the significant sensory shifts induced by GP, particularly in increasing the bread's acidity and altering its texture to be more crumbly and less springy. These sensory changes, however, did not always align with instrumental texture analyses, suggesting a disparity between perceived and measured texture changes. Research by [PERSON] et al. [143] and [PERSON] et al. [144] introduced grape seed flour (GPP) as a variable, noting its beneficial impact on bread's sensory properties without compromising overall consumer acceptance. [PERSON] et al. [143] highlighted the potential of moderate GPP levels to introduce desirable changes in bread's texture and appearance, akin to those found in rye bread, without negative implications for consumer perception. [PERSON] et al. [144] confirmed that even at levels up to 10%, GPP's effect on aroma, taste, and texture was positive, indicating a balance between nutritional enhancement and sensory appeal. In conclusion, these collective findings suggest a promising avenue for incorporating GP and GPP into bread formulations. The critical determinant appears to be the careful selection of GP/GPP levels and types, which can enhance sensory characteristics--such as taste, aroma, texture, and appearance--without detracting from the overall product acceptance. Continued research in this domain is vital for optimizing recipes and fully leveraging the potential benefits of GP and GPP additions, thus opening new opportunities for the bakery industry to produce healthful, appealing, and innovative products. Research conducted by [PERSON] et al. [17], [PERSON] et al. [126], [PERSON] et al. [145], [PERSON] et al. [146], and [PERSON] et al. [147] focused on assessing the impact of adding flaxseed cake, flour, and waste flaxseed extract on the sensory characteristics of bread. In the study by [PERSON] et al. [17], it was observed that a 10% addition of flaxseed pomace results in bread with acceptable sensory properties. However, a higher addition of 15%leads to a significant decrease in ratings related to both crust and crumb color. Nonetheless, for other analyzed attributes such as taste, aroma, elasticity, and crumb porosity, either no changes were observed, or they were minimal. Similarly, [PERSON] et al. [126] reported a decrease in color assessment during sensory evaluation with additions of flaxseed cake, suggesting that the darker color of the bread was less attractive to the assessors. [PERSON] et al. [145] conducted a study on wheat bread using a sensory panel in accordance with ISO 8586-1:1993 [146]. The study involved evaluating the color, taste, aroma, texture, and overall acceptability of bread samples by ten judges. The results showed a significant influence of linseed cake fermentation on the sensory characteristics of bread, with high ratings obtained for samples fermented by lactic acid bacteria, especially L. plantarum. In contrast, [PERSON] et al. [147] focused on evaluating the sensory properties of gluten-free bread with the addition of flaxseed extract. They employed a panel of trained experts following ISO guidelines and conducted descriptive sensory analysis. The addition of flaxseed extract improved the overall sensory quality of gluten-free bread, especially in the sample with the highest level of addition. Meanwhile, [PERSON] et al.s' study [148] centered on Chinese steamed (CSB) enriched with flaxseed flour. They used an evaluation panel consisting of six assessors who assessed various sensory parameters of the bread. The addition of 10% flaxseed flour was found to be most acceptable to the panelists. A comparative analysis of the results from these studies suggests that flaxseed cake, similar to both flaxseed flour and waste flaxseed extract, can enhance the sensory characteristics of bread.