The Impact of Using Different Yeast Species in Bread Production on Consumer Preferences: A Comparative Analysis of Taste

This study aims to investigate sensory attributes that play a significant role in determining consumer preferences in the food sector. The research explores the impact of three different yeast types used in bread preparation, assessed through sensory analysis methods, on the perceived taste and overall acceptability of the products. The study employs an experimental design and conducts product testing in real sales environments. A panel of 22 participants was requested to evaluate breads prepared with three visually similar but content-wise different yeast types. Following a tasting session, participants provided data based on sensory analysis criteria, including "appearance," "flavor," "texture," "odor," and "general acceptability," using a designed survey method. The collected data were analyzed using statistical software packages, specifically through Friedman's and Wilcoxon Signed-Rank tests. The research findings indicate variations in consumer preferences regarding taste, texture, odor, and overall acceptability. Panelists expressed a higher preference for breads obtained with sourdough yeast.