Historical grains in modern gastronomy: A case study of artisan breads

While modern wheat has been bred for improved yields and baking properties, heritage cereals have recently gained increased recognition for their nutritional profiles and resilience towards climate change. This increased interest in heritage cereals calls for deepened understanding of their sensory attributes and consumer acceptance. Hence, this study evaluated bread based on two heritage wheats (Oland ¨ and Kallunda) ¨ and a modern wheat mix by the means of quantitative descriptive sensory analysis (n = 8) and consumer liking (n = 47) using a 9-point hedonic scale. The sensory profiles of the three breads were similar, with differences mainly in the crust’s brownness, roasted odor, chewiness, and hardness. These differences were not linked to whether the wheat was heritage or modern. Overall, consumers gave positive scores for the crumb and crust of all three bread types: Oland ¨ (6.38 and 6.87), Kallunda ¨ (6.53 and 6.19), and Modern (6.26 and 6.49). Among all participants, 68.1 %– 85.1 % gave positive scores for the breads. Oland ¨ wheat crust was better liked than crust from K¨allunda wheat, which related to less roasted odor, brown appearance, chewy and hard textures. The study’s implications for gastronomy includes that heritage wheat can be used like modern varieties without impeding sensory quality, making them versatile for various foods and cuisines.