# Sensory Profile, Consumers' Perception and Liking of Wheat-Rye Bread Fortified with Dietary Fibre
## 4 Discussion
This study presents original findings from sensory profiling of DF-fortified wheat-rye bread combined with a consumer study on perception, sensory acceptance, and willingness to buy such products. The results of sensory profiling confirmed the changes in appearance, texture and taste of baked products with the addition of fibre reported in other studies [1; 4; 35; 36]. [PERSON] et al. [4] found that DF fortification leads to a darker crumb that contains many particles and exhibits small cells, which gave the crumb a denser appearance (reduction of load volume). [PERSON] et al. [20] revealed that acceptance of crust colour, crust appearance, aroma and taste were not affected by the addition of different dietary fibres in bread that is also confirmed in consumer study. Many studies confirmed that DF fortification leads to alteration of texture attributes in bread [23; 36; 37; 38; 39]. The addition of fibre results in a significant reduction in the volume of wheat bread, which could be due to the lower protein content [40]. Higher concentration of DF in wheat-rye breads resulted in higher density texture, higher adhesiveness and moisture of wheat-rye bread that was also reflected in other studies [4; 8; 36; 40]. Moistness is an attribute with great influence on other bread characteristics and is associated with freshness [36; 41]. Consumers are less inclined to buy bread with the moisture content below what they consider to be right [41]. As a result, higher moistness in DF fortified bread was not perceived as a negative attribute and did not decrease its acceptance. Fortification with DF also resulted in more intense cereal and yeast flavour and less intense bitter taste as revealed by sensory profiling. According to [PERSON] et al. [4] addition of DF leads to substantial increases in the intensities of flavour attributes like coffee, cereal, and malt flavours, and bitter taste, to the detriment of more conventional attributes (brioche and raw dough flavours, fresh and milky notes). Increased bitterness in bread fortified with DF was also reported by [PERSON] et al. [42]. However, it was not confirmed in our study. Results of the consumer panel evaluation showed that fortification of wheat-rye bread up to 20% of fibre did not affect adversely consumers' acceptance and willingness to buy such breads. [PERSON] et al. [4] suggest that deterioration of sensory properties might be less substantial when the DF enrichment is realized in superior quality breads, such as baguettes obtained using a traditional French bread-making process. The results of the joint analysis (trained panel and consumers) on traditional Galician breads demonstrated that the loaves with a predominance of large cells, and an alveolation with non-uniform distribution were the ones that showed the greatest acceptance [36]. Therefore, the potentially negative impact of the DF enrichment on the sensory properties of wheat-rye bread revealed in sensory profiling could be compensated by the positive image of the wheat-rye bread that is the most commonly consumed by Poles [43]. The provision of information on DF content or positive outcomes of DF on the human body did not differentiate the perception of samples with identical DF concentrations or those that were not fortified with DF. The samples with higher concentrations of DF received higher scores regardless of the information included on the label. Another issue is the familiarity of consumers with DF since health-related claims referring to such compounds or substances are considered more understandable and trustworthy, which leads consumers to believe more in the healthiness of such products, which in turn may influence their perception and purchase intention [44]. Despite the deficiencies identified, the new functional prototypes breads showed satisfactory sensory performance. The changes in the sensory properties identified in the profiling did not adversely affect the consumers' perception and liking of DF-fortified bread.