Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

• Published in: Journal of cereal science Vol. 64; pp. 176 - 182
• Main Authors: Rødbotten, M., Tomic, O., Holtekjølen, A.K., Grini, I.S., Lea, P., Granli, B.S., Grimsby, S., Sahlstrøm, S.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.07.2015
• Subjects: Barley; Consumer; Salt; Sensory; Barley; Salt; Consumer; Sensory

Sensory quality and consumer attitudes towards bread made with different barley/wheat fractions and with normal and low content of salt have been studied. Barley was included in the recipe, in the form of 40% flour and 20% whole grains or flakes. Salt (1.3% or 0.6% of flour weight) was added to the...