CONSUMERS' ATTITUDES AND PREFERENCES TOWARDS HERITAGE CEREALS AND SOURDOUGH BREADS
DOI:
https://doi.org/10.18623/rvd.v22.n5.3544Keywords:
Consumer Attitudes, Ancient Cereals, Sourdough, Healthy Breads, TraditionalAbstract
Bread is one of the most consumed staple foods in the world. With rising consumer awareness, interest in ancient grains and sourdough breads has increased. Interest in these breads is growing with healthy living, sustainability, and environmentally friendly approaches. Data were collected through face-to-face interviews with 415 people in Türkiye, a historically important region for ancient grains and sourdough. Consumers' bread purchasing habits, knowledge of heritage grains, the amount and variety of bread consumed, and their interest in health were determined. Chi-square analysis of the survey results indicated that the amount and variety of bread consumed are significantly influenced by individuals' socio-demographic characteristics. Among consumers, women, middle-aged individuals (36-55), individuals with a bachelor's degree (or higher), and those with a middle- to upper-middle income level place greater emphasis on the consumption of these breads. While people have a positive attitude toward sourdough bread and consume it frequently and in significant quantities, lower-income groups prefer to consume more bread at a lower price. With developing technology, communication networks, social media and logistics, people's interest and knowledge in healthy nutrition, sustainability, biodiversity and environmental protection instincts have become even more important.
References
AKDEMIR, Ş, KESKIN, F, ÜNAL, H, MIASSI, Y E. (2020). Analysis of Behaviors and Attitudes of Bread Consumption in Turkey: Case of the Province of Adana. Avrupa Bilim ve Teknoloji Dergisi, 19: 659-667. https://doi.org/10.31590/ejosat.733594
ALKAN, H Y. (2019). Determination of Factors Affecting the Consumption Preferences of Sourdough Bread Consumers. Gaziantep University Institute of Social Sciences Department of Gastronomy and Culinary Arts, Master’s Thesis, Gaziantep.
ARSLAN UNAL, N, OZKAYA, B. (2024). Nutritional and Physical Properties of Cookies Enriched with Whole Wheat Flour of Ancient Wheats. Cereal Chemistry, 1012: 356-366. https://doi.org/10.1002/cche.10736
ARZANI, A, ASHRAF, M. (2017). Cultivated Ancient Wheats (Triticum spp) A Potential Source of Health‐Beneficial Food Products. Comprehensive Reviews in Food Science and Food Safety, 16, 3: 477-488. https://doi.org/10.1111/1541-4337.12262
BADEM, A. (2023). Sourdough and Bread. Basic Information, Recipes, Traditional Breads, Trends. Ankara: Nobel Publishing.
BALOCH, F S, AKTAŞ, H, RASHEED, A, NADEEM, M A, CABI, E, HATIPOĞLU, R, SAJJAD, M. (2022). Origin, Taxonomy, and Distribution of Ancient Wheats in Turkey. In: Zencirci, N, Ulukan, H, Baloch, F S, Mansoor, S, Rasheed, A (Eds), Ancient Wheats, Switzerland: Springer.
BANGAR, S P, KAUSHIK, N. (2022). Functional Cereals: Functional Components and Benefits. In: Bangar, S P, Siroha, A K (Eds), Functional Cereals and Cereal Foods, Properties, Functionality and Applications. Switzerland: Springer Nature.
BANIWAL, P, MEHRA, R, KUMAR, N, SHARMA, S, KUMAR, S. (2021). Cereals Functional Constituents and Its Health Benefits. The Pharma Innovation, 10, 2: 343-349. https://doi.org/10.22271/tpi.2021.v10.i3a.5681
CETINER, B, KOKSEL, H. (2024). Comparison of Quality, Dietary Fiber and Glycemic Index of Whole Wheat Breads Using Various Modern and Old Wheats and Investigate the Effect of Xylanase. Journal of Food Measurement and Characterization, 1-12. https://doi.org/10.1007/s11694-024-02509-7
CHAVAN, R S, CHAVAN, S R. (2011). Sourdough Technology a Traditional Way for Wholesome Foods A Review. Comprehensive Reviews in Food Science and Food Safety, 10: 170–183. https://doi.org/10.1111/j.1541-4337.2011.00148.x
COBANOGLU, F, KARAMAN, A D, OGUT, S. (2022). Defining and Predicting Consumers’ Bread Choices Based on Socio-Demographic Characteristics and Healthy Living Orientations. Selcuk Journal of Agriculture and Food Sciences, 36, 2: 146-165. https://doi.org/10.15316/SJAFS.2022.021
ELIZABETH, L, MACHADO, P, ZINÖCKER, M, BAKER, P, LAWRENCE, M. (2020). Ultra-processed Foods and Health Outcomes: A Narrative Review. Nutrients, 12, 7: 1955. https://doi.org/10.3390/nu12071955
FEKRI, A, ABEDINZADEH, S, TORBATI, M, AZADMARD-DAMIRCHI, S, SAVAGE, G P. (2024). Considering Sourdough from a Biochemical, Organoleptic, and Nutritional Perspective. Journal of Food Composition and Analysis, 125: 105853. https://doi.org/10.1016/j.jfca.2023.105853
FELDMANN, C, HAMM, U. (2015). Consumers’ Perceptions and Preferences for Local Food a Review. Food Quality and Preference, 40: 152-164. https://doi.org/10.1016/j.foodqual.2014.09.014
FERNÁNDEZ-PELÁEZ, J, PAESANI, C, GÓMEZ, M. (2020). Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products an Update. Agronomy, 10, 12: 1962. https://doi.org/10.3390/agronomy10121962
FINNIE, S, ATWELL, W A. (2016). Wheat Flour. Maryland: AACC International.
GUINÉ, R, MATOS, M, HENRIQUES, C, CORREIA, P. (2016). Preferences and Consumer Habits Related to Bread in the Centre of Portugal. Nutrition & Food Science, 46, 3: 306-320. https://doi.org/10.1108/NFS-11-2015-0149
GUZMÁN, C, ALVAREZ, J B. (2021). Ancient Wheats Role in Sustainable Wheat Cultivation. In: Galanakis, C M (Ed) Trends in Wheat and Bread Making, Cambridge: Academic Press.
HOUSSNI, I E L, ZAHIDI, A, KHEDID, K, HASSIKOU, R. 2022. A Review of Spontaneous Sourdough as a Functional Ingredient for Improving the Sensory and Nutritional Quality of Wheat Bread. J Mater Environ Sci, 13, 1: 9-28.
JEZEWSKA-ZYCHOWICZ, M, KRÓLAK, M. (2020). The Choice of Bread the Association Between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat. Nutrients, 12, 2: 360. https://doi.org/10.3390/nu12020360
JÖNSSON, M, GERHARDT, K, WENDIN, K. (2025). Historical Grains in Modern Gastronomy: A Case Study of Artisan Breads. International Journal of Gastronomy and Food Science, 40: 101165. https://doi.org/10.1016/j.ijgfs.2025.101165
KOKSEL, H, CETINER, B. (2015). Grain Science and Industry in Turkey Past, Present, And Future. Cereal Food World, 60, 2: 90-96. https://doi.org/10.1094/CFW-60-2-0090
LONGIN, C F H, WÜRSCHUM, T. (2016). Back to the Future Tapping into Ancient Grains for Food Diversity. Trends in Plant Science, 21, 9: 731-737. https://doi.org/10.1016/j.tplants.2016.05.005
LOGINOVA, D, MANN, S. (2024). Sweet Home or Battle of the Sexes Who Dominates Food Purchasing Decisions? Humanit Soc Sci Commun, 11: 261. https://doi.org/10.1057/s41599-024-02745-8
MAJZOOBI, M, JAFARZADEH, S, TEIMOURI, S, GHASEMLOU, M, HADIDI, M, BRENNAN, C S. (2023). The Role of Ancient Grains in Alleviating Hunger and Malnutrition. Foods, 12, 11: 2213. https://doi.org/10.3390/foods12112213
MARAVIĆ, N, PAJIN, B, HADNAĐEV, M, DAPČEVIĆ-HADNAĐEV, T, PESTORIĆ, M, ŠKROBOT, D, TOMIĆ, J. (2024). Assessment of Whole Grain Ancient Wheat Sourdough in Lyophilised and Native Forms for Cookie Formulation. Foods, 13, 21: 3363. https://doi.org/10.3390/foods13213363
MUCHA, L. (2024). Applying the Theory of Planned Behavior to Examine the Customer Behavior Towards Craft Bakery Products: Evidence from Hungary. Humanities and Social Sciences Communications, 11, 1: 1-13. https://doi.org/10.1057/s41599-024-04060-8
OEHEN, B, GREGORIO, J D, PETRUSAN J. (2016). Report on the Market Potential of Minor Cereal Crops and Consumers Perceptions about them in Different European Regions. Healthy Minor Cereals Project. https://healthyminorcereals.eu/en/publications/report-on-the-market-potential-of-minor-cereals
PAGLIAI, G, DINU, M, MADARENA, M P, BONACCIO, M, IACOVIELLO, L, SOFI, F. (2021). Consumption of Ultra-Processed Foods and Health Status: A Systematic Review and Meta-analysis. British Journal of Nutrition, 125, 3: 308-318. https://doi.org/10.1017/S0007114520002688
PAL, M, MOLNÁR, J. (2021). Growing Importance of Cereals in Nutrition and Healthy Life. International Journal of Food Science and Agriculture, 5, 2: 275-277. http://dx.doi.org/10.26855/ijfsa.2021.06.010
PĂUCEAN, A, ȘERBAN, L R, CHIȘ, M S, MUREȘAN, V, PUȘCAȘ, A, MAN, S M, ... POP, A. (2024). Nutritional Composition, in Vitro Carbohydrates Digestibility, Textural and Sensory Characteristics of Bread as Affected by Ancient Wheat Flour Type and Sourdough Fermentation Time. Food Chemistry X, 22: 101298. https://doi.org/10.1016/j.fochx.2024.101298
RIBET, L, KASSIS, A, JACQUIER, E, MONNET, C, DURAND-DUBIEF, M, BOSCO, N. (2024). The Nutritional Contribution and Relationship with Health of Bread Consumption: A Narrative Review. Critical Reviews in Food Science and Nutrition, 1–28. https://doi.org/10.1080/10408398.2024.2428593
ROLIM, M E, FORTES, M I, FRANKENBERG, A V, DUARTE, C K. (2024). Consumption of Sourdough Bread and Changes in the Glycemic Control and Satiety: A Systematic Review, Critical Reviews in Food Science and Nutrition, 64, 3: 801-816. https://doi.org/10.1080/10408398.2022.2108756
ROUMIA, H, KÓKAI, Z, MIHÁLY-LANGÓ, B, CSOBOD, É C, BENEDEK, C. (2023). Ancient Wheats—A Nutritional and Sensory Analysis Review. Foods, 12: 2411. https://doi.org/10.3390/foods12122411
SADOWSKI, A, DOBROWOLSKA, B, DZIUGAN, P, MOTYL, I, LISZKOWSKA, W, RYDLEWSKA‐LISZKOWSKA, I, BERŁOWSKA, J. (2024). Bread Consumption Trends in Poland a Socio‐economic Perspective and Factors Affecting Current Intake. Food Science & Nutrition, 12, 10: 7776-7787. https://doi.org/10.1002/fsn3.4383
SALAS-PARRA, R D, CASTRO-OCHOA, K J, MACHADO-ARANDA, D A. (2023). Basic Science Statistics. In: Adam, E M, Eltorai, Jeffrey, A, Bakal, Paige, C, Newell, Adena, J, Osband, (Eds), Handbook for Designing and Conducting Clinical and Translational Research, Translational Surgery, Cambridege: Academic Press https://doi.org/10.1016/B978-0-323-90300-4.00022-7
SAULAIS, L, CORCUFF, R, BOONEFAES, E. 2023. Natural and Healthy? Consumers Knowledge, Understanding and Preferences Regarding Naturalness and Healthiness of Processed Foods. International Journal of Gastronomy and Food Science, 31: 100662. https://doi.org/10.1016/j.ijgfs.2023.100662
ŠKROBOT, D, MARAVIĆ, N, HADNAĐEV, M, DAPČEVIĆ-HADNAĐEV, T, PESTORIĆ, M, TOMIĆ, J. (2025). Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality. Foods, 14, 4: 613. https://doi.org/10.3390/foods14040613
SIEPMANN, F B, RIPARI, V, WASZCZYNSKYJ, N, SPIER, M R. (2018). Overview of Sourdough Technology from Production to Marketing. Food and Bioprocess Technology, 11: 242-270. https://doi.org/10.1007/s11947-017-1968-2
SIK, B, LAKATOS, E, MÁRKUS, A, SZÉKELYHIDI, R. (2024). Determination of the Health-Protective Effect of Ancient Cereals and One Possibility of Increasing Their Functionality. Cereal Research Communications, 52, 1: 247-253. https://doi.org/10.1007/s42976-023-00384-4
ȘERBAN, L R, PĂUCEAN, A, MAN, S M, CHIŞ, MS, MUREŞAN, V. (2021). Ancient Wheat Species Biochemical Profile and Impact on Sourdough Bread Characteristics: A Review. Processes, 9, 11: 2008. https://doi.org/10.3390/pr9112008
STATISTA. (2025). Bread & Cereal Products Turkey, https://www.statista.com/outlook/cmo/food/bread-cereal-products/turkey Accessed: 22 Apr 2025
TEMIZGUL, R, CIFTCI, B, KARDES, Y M, KARA, R, TEMIZGUL, S, YILMAZ, S, KAPLAN, M. (2024). Comparison of Different Hulled Wheat Genotypes in Terms of Yield, Morphological, and Nutritional Properties. Genetic Resources and Crop Evolution, 1-8. https://doi.org/10.1007/s10722-024-01994-5
TOMIĆ, J, DAPČEVIĆ-HADNAĐEV, T, ŠKROBOT, D, MARAVIĆ, N, POPOVIĆ, N, STEVANOVIĆ, D, HADNAĐEV, M. (2023). Spontaneously Fermented Ancient Wheat Sourdoughs in Breadmaking Impact of Flour Quality on Sourdough and Bread Physico-Chemical Properties. LWT, 175: 114482. https://doi.org/10.1016/j.lwt.2023.114482
VALSALAN, A, KOKSEL, F, ROSELL, C M, MALALGODA, M. (2024). Ingredient Technologies and Process Modifications for Increasing the use of Ancient Grains in Bakery Applications. Food Reviews International, 40, 9: 2873-2892. https://doi.org/10.1080/87559129.2023.2279613
VALSALAN, A, HUCL, P, MALALGODA, M. (2025). Evaluating the Breadmaking Potential of Wholemeal Flours from Einkorn, Emmer, and Spelt Grown in the Canadian Prairies. Cereal Chemistry, 1-14. https://doi.org/10.1002/cche.10865
WANG, W X, HEMPEL, C, ROOSEN, J. (2024). A Means-end Chain Approach to Investigate Consumer Motives for the Choice of Bread Made from Heritage Cereals. Journal of Food Products Marketing, 30, 2: 31-47. https://doi.org/10.1080/10454446.2024.2309585
WENDIN, K, MUSTAFA, A, ORTMAN, T, GERHARDT, K. (2020). Consumer Awareness, Attitudes and Preferences Towards Heritage Cereals. Foods, 9, 6: 742. https://doi.org/10.3390/foods9060742
WWF. (2025). Wildlife Conservation Foundation, Wheat Atlas of Turkey, https://www.wwf.org.tr/?6140/turkiyeninbugdayatlasi Accessed 15 Feb 2025
YILDIZ, M, ÖZKAYA, T. (2024). Pioneering Communities in Dissemination of Local Wheat Varieties and Products in Turkey. Tekirdağ Ziraat Fakültesi Dergisi, 21, 2: 309-323. https://doi.org/10.33462/jotaf.1217580
ZAMARATSKAIA, G, GERHARDT, K, WENDIN, K. (2021). Biochemical Characteristics and Potential Applications of Ancient Cereals-An Underexploited Opportunity for Sustainable Production and Consumption. Trends in Food Science & Technology, 107: 114-123. https://doi.org/10.1016/j.tifs.2020.12.006
ZLOKOVICH, M S, CORTS, D P, MOUSSA, M. (2023). Descriptive and Inferential Statistics, In: A L, Nichols, J E, Edlund (Eds), The Cambridge Handbook of Research Methods and Statistics for the Social and Behavioral Sciences, Vol 1, Building a Program of Research, Cambridge: Cambridge University Press.
Downloads
Published
How to Cite
Issue
Section
License
I (we) submit this article which is original and unpublished, of my (our) own authorship, to the evaluation of the Veredas do Direito Journal, and agree that the related copyrights will become exclusive property of the Journal, being prohibited any partial or total copy in any other part or other printed or online communication vehicle dissociated from the Veredas do Direito Journal, without the necessary and prior authorization that should be requested in writing to Editor in Chief. I (we) also declare that there is no conflict of interest between the articles theme, the author (s) and enterprises, institutions or individuals.
I (we) recognize that the Veredas do Direito Journal is licensed under a CREATIVE COMMONS LICENSE.
Licença Creative Commons Attribution 3.0
