Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F005
DOI: https://doi.org/10.24326/ICDSUPL4.F005
Published online: 9 April 2025
ICDSUPL, 4, F005 (2025)
Organoleptic assessment of traditional and artisan bread
Karolina Jachimowicz-Rogowska1*, Anna Winiarska1
1 Sub-Department of Bromatology and Nutrition Physiology, Institute of Animal Nutrition and Bromatology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
* Corresponding author: karolina.jachimowicz@up.lublin.pl
Abstract
Bread is a common component of the diet of people all over the world, so it should be of very good quality. The final quality of the product depends on the type and quality of the raw materials used, as well as on the technological process. Consumers increasingly choose bread from artisan bakeries, guided by the better composition and the freshness of the loaves. However, artisan bread is not as accessible, especially in smaller towns and villages, as traditional bread, including that purchased in supermarkets. The research material consisted of 30 loaves of bread purchased in a supermarket (n = 11) and from traditional (n = 9) and artisan bakeries (n = 10) in Lublin. The organoleptic evaluation of bread was carried out in accordance with the PNA-74108:1996 standard. Bread. Thirty correctly completed evaluation questionnaires were obtained. The assessors were women (n = 22) and men (n=8), living in the city (n=18) or the countryside (n = 12), aged 35–58, with higher education (n=30). The bread samples were coded before being assessed so as not to suggest the origin and quality of the loaves. The most points were awarded to breads from artisan bakeries > traditional bakeries > supermarkets. The best rated loaves from artisan bakeries were wheat sourdough bread, from traditional bakeries it was rye sourdough bread with oil seeds (sunflower, pumpkin, linseed), from supermarkets it was spelt bread. The least rated loaves from artisan bakeries were rye bread with yeast, from traditional bakeries it was wheat bread with yeast, from supermarkets it was wheat-rye bread. The sensory evaluation of the bread showed that the best rated breads were artisan breads, which should be characterized by the highest quality due to their short composition and freshness. The assessors gave the lowest ratings to breads purchased in supermarkets, which came from deep-frozen dough. Although the cost of artisan breads is higher compared to traditional ones, it can be concluded that the price also affects the appearance, elasticity, taste and smell of the bread.
Keywords: bread, organoleptic assessment, artisan bakeries, traditional bakeries, deep-frozen dough
How to cite
K. Jachimowicz-Rogowska, A. Winiarska, 2025. Organoleptic assessment of traditional and artisan bread. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F005