Abstract

Bread is one of the main bakery products which is consumed all over the world in large amounts. It has specific role in nutrition and providing energy to human, due to possessing macronutrients like carbohydrates and proteins as well as micronutrients including iron, calcium and group B’ vitamins. In spite of high global production of bread, there is extensive extent of wheat bread waste (due to adverse organoleptic properties resulted from microbial activities and physical changes) in most of countries during production and consumption stages. Bread staling and unpleasant taste (flavor and odor) are opposes with consumer preferences, which cause to bread waste. Actually, consumers are considered as the most suitable tool to determine ending time of bread shelf life. Descriptive analysis and hedonic scale methods are commonly used in evaluation of sensory properties of bread including texture and flavor and its overall liking, respectively. In this regard, this article aims to review the influential factors on sensory attributes of wheat bread considering both the formulation and processing steps. Some attributes like flavor, freshness, volume, texture and color considerably influence the total perception of wheat bread. The formulation and processing steps (mixing, kneading, fermentation and baking) are dramatically influence the sensory properties of final wheat bread. © 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.