CREATING AND ANALYZING AN ‘IDEAL’ WHITE BREAD BASED ON CONSUMER PREFERENCES

Short, Raymond P.; Bales, Justin R.; Gibbons, Brenden T.

Student Work

CREATING AND ANALYZING AN ‘IDEAL’ WHITE BREAD BASED ON CONSUMER PREFERENCES

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It is infrequent that one comes across certain bread that is appealing to a very large audience. The purpose of this investigation is to observe what consumers like most about bread and to create bread exhibiting these desired properties. Bread that displays features that are desired by a large population was created and validated by various testing methods. These findings may be further expanded and used to create a more widely accepted type of bread.

This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

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