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International Journal of Innovative Approaches in Agricultural Research 2026, Vol 10(1) 1-13

Effect of Extraction Rate of Flour on Consumer Acceptance and Attitude Towards Pocket – Forming Bread

Ayed Amr • Ayoub Jawaldeh • Mai Abdullah • Mohammad Saleh
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Article Type
Research article
Publication Date
May 26, 2026
Pages
1-13
DOI
10.29329/ijiaar.2026.1423.8

Abstract

Freshly baked, two pocket breads, prepared from whole wheat (WWF) and straight grade wheat flours (SGWF), were purchased from a local bakery in Amman / Jordan in the month of September / 2023. Sensory quality of the two breads was evaluated by 46 trained-member taste panel for the quality parameters used for evaluation of bread in general, and this bread type in particular, including general appearance, texture, crumb and crust color, taste and flavor, pocket formation, rolling and folding and overall acceptance. Willingness of the panelists to pay for the two bread types was also evaluated by asking them whether they would buy each bread type. Results showed that there was no significant ( P≤0.05) difference between the two bread types in all quality attributes, except the mouth feel, smoothness and softness of the texture and pocket formation where SGWF bread had higher scores than WWF bread. WWF bread, on the other-hand, had higher score than straight-grade bread with respect to rolling and folding. The panelists showed significantly more favorable attitude towards buying the WWF bread as compared to the SGWF type.

Keywords: Whole Wheat Bread Dietary Fiber Sensory Quality Consumer Attitude Flat Bread
Cite this article
Amr, A., Jawaldeh, A., Abdullah, M., & Saleh, M. (2026). Effect of Extraction Rate of Flour on Consumer Acceptance and Attitude Towards Pocket – Forming Bread. International Journal of Innovative Approaches in Agricultural Research, 10(1), 1-13. https://doi.org/10.29329/ijiaar.2026.1423.8

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