# Sensory Profile, Consumers' Perception and Liking of Wheat-Rye Bread Fortified with Dietary Fibre
## 1 Introduction  
Bread products are consumed daily by the majority of the population in different countries and cultures, and for years the food industry has focused on increasing the nutritional value of these products. The importance of dietary fibre (DF) in the human diet is widely recognized and there were many attempts related to enrichment of food products with fibre [1, 2, 3, 4, 5]. Cereal products are the basic source of DF in the diet of Poles [6]. [PERSON] et al. [7] indicated that cereals and cereal products contributed 30.4% of total dietary energy supply in the Polish diet, providing a significant percentage of six nutrients, i.e., 64.1% of manganese, 51% of carbohydrates, 48.5% of dietary fibre, 34.1% of iron, 33.6% of folate, and 31.3% of copper. Reformulation to fortify products with dietary fibre presents an opportunity to counter the health risks without making people radically change their diets. One of the commonways to increase fibre intake and enhance the potential health benefits is through its incorporation in staple foods such as bread, but there is a challenge to optimise the potential health benefits derived from DF while retaining the consumer acceptability of the food [8; 9; 10]. Enhancing the nutritional value of bread with DF is challenging as new sources of fibre become available, and consumers are shifting towards a healthier diet [11; 12; 13; 14; 15]. One of the dietary fibres gaining more interest due to its potential health benefits is out fibre [3; 16]. The health effects of oats rely mainly on the total dietary fibre and \(\beta\)-glucan content, e.g., \(\beta\)-glucan can help lower blood cholesterol, glucose, and insulin concentrations [17; 18]. This soluble oat fibre is able to attenuate blood postprandial glycaemic and insulinemic responses, to lower blood total cholesterol and low-density lipoprotein (LDL) cholesterol, and to improve high-density lipoprotein (HDL) cholesterol and blood lipid profiles as well as to maintain body weight. Thus, oat \(\beta\)-glucan intake is considered beneficial in the prevention, treatment, and control of diabetes and cardiovascular diseases [19]. In breadmaking applications, a careful selection of DFs with suitable physicochemical properties preventing permanent disruption of the protein matrix is a prerequisite to obtain sensorially accepted breads in highly substituted flour systems [8]. Several studies investigated the influence of DF addition on the quality of cereal-based products such as pasta, bread, muffin and extruded snacks [4; 20; 21]. Regardless of the improvement in the nutritional value and the associated health benefits, the acceptability of these products is often reported as low [1]. The low acceptability scores of higher fibre-containing products were influenced by the appearance, the texture, as well as the flavour of the products. The adverse effects of fibre on the quality of the baked products have been well documented, and baked products rich in fibre can have properties such as reduced loaf volume, hard crumb, bitter flavour and dark colour [1; 9; 22; 23]. [PERSON] et al. [23] reported that the negative effects of adding soluble oat fibre can effectively be counteracted by optimizing the water content in bread formulas. Enrichment of white bread with dietary fibre is of great interest for the bakery industry due to the increasing demand of healthier food products. It is underlined in literature that \(\beta\)-glucan fibre is considered as a promising biologically active natural polysaccharide due to its properties related to prevention and control of obesity, cardiovascular diseases, diabetes, and cancer [24]. It can be used in various food products e.g., bread, breakfast cereals, beverages and even in infant foods [25; 26]. A deeper understanding of the effect of \(\beta\)-glucan fibre addition on changes in sensory characteristics of wheat-rye bread, taking into account the acceptability and perception of such products by consumers is particularly important from a technological and also cognitive point of view.