García Gómez, BelénFernández Canto, NereaVázquez Odériz, María LourdesQuiroga García, MaruxaMuñoz Ferreiro, María de las NievesRomero Rodríguez, María de los Ángeles2022-03-232022-03-232022Food Control 134 (2022) 108765. https://doi.org/10.1016/j.foodcont.2021.108765http://hdl.handle.net/10347/27717Bread consumption has declined in recent years due to the loss of its sensory quality. To identify the key sensory attributes for the consumer, in this study will provide to the bakery industry with a powerful tool to design products adapted to the consumer preferences will be provided to the bakery industry. For identifying the key attributes 7 Galician breads were evaluated by a trained panel using 22 attributes using the Quantitative Descriptive Analysis. In addition, a sensory acceptance test carried out by 97 consumers provided hedonic evaluations. The results of the joint analysis (trained panel and consumers) demonstrated that the loaves with the moistest bread crumb, with a predominance of large cells, and an alveolation with non-uniform distribution were the ones that presented the greatest acceptance. The use of an artisanal production process (sourdough and long fermentation time) and the incorporation into the recipe of indigenous flour (around 40%) improved the acceptance of the Galician breadeng© 2021 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)http://creativecommons.org/licenses/by-nc-nd/4.0/Sensory analysisConsumerTrained panelBreadAcceptabilityPGIjournal article10.1016/j.foodcont.2021.1087650956-7135open access