Can newly developed wheat varieties with improved nutritional composition provide desirable characteristics for white bread? Exploring the sensorial, physical and consumer perspective

Norton, V., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Tindall, M., Gillett, N., Charlton, M., Rodriguez-Garcia, J., Lovegrove, A., Shewry, P., Prins, A. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2026) Can newly developed wheat varieties with improved nutritional composition provide desirable characteristics for white bread? Exploring the sensorial, physical and consumer perspective. Applied Food Research, 6 (1). 102043. ISSN 2772-5022 doi: 10.1016/j.afres.2026.102043

Abstract/Summary

White bread is a global staple food; however, there is growing focus on developing healthier and more sustainable alternatives. This suggests utilising newly developed wheat varieties with improved nutritional composition (such as increased dietary fibre) could be a feasible solution. To date, the impact of such varieties on the subsequent bread characteristics from a sensorial, physical and consumer perspective is unclear. Accordingly, the sensory profile of five breads: (i) standard commercial bread; and (ii) four newly developed breads (grouped as lower: YxV-071A and 104 or higher: YxV-010 and 078 in dietary fibre content) were evaluated by trained panellists (n = 11–14). Physical characteristics were measured: slice size, cell crumb, water activity, moisture content, colour and texture analysis. In addition, consumers (n = 115; 18+) rated liking and perception of breads as well as recording consumption patterns at a central location test. Key findings demonstrated sensorial differences between breads related to visual (colour), aroma (baked) and taste+flavour (baked and sweet). This can be explained by variation in moisture, springiness, resilience, cohesiveness and colour (crust side colour) as evident by the instrumental analyses. Consumers cited higher liking, preference and purchase intent for the standard compared with the newly developed breads. The latter breads may provide desirable characteristics to some extent; however, recipe optimisation is required to improve liking and more consumer-centric research is needed to understand future uptake. This suggests a holistic approach is paramount to shift consumption habits as well as ensuring cost effective, minimal changes in baking processes, ease of implementation and accessibility.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129637
Identification Number/DOI	10.1016/j.afres.2026.102043
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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