Nauka Przyroda Technologie

Science Nature Technologies

Scientific journal presents original papers and articles relevant to all aspects of agricultural sciences.

Język polski English
Quick search:

2018 volume 12 issue 1, 55-63 http://dx.doi.org/10.17306/J.NPT.00230
Marta Ciecierska, Agata Warszycka, Jolanta Kowalska, Dorota Derewiaka, Beata Drużyńska, Ewa Majewska, Rafał Wołosiak
Consumers’ bread preferences
Summary.

Background. Cereal products, including bread, play a very important role in everyday diet.
As bread consumption has decreased significantly in Poland in recent years, it is very important to know consumers’ current preferences concerning bread consumption and purchase decisions.

Material and methods. The aim of the study was to evaluate consumers’ preferences concerning bread. The study was based on a questionnaire with 21 questions concerning bread consumption and purchase decisions.

Results. According to the respondents’ opinion, dark rye bread is the most frequently consumed bakery product. The largest number of respondents declared that they consumed bread several times a day. Sunflower, flaxseed and sesame seeds are the most preferable functional ingredients for fortification of bakery products. The most important factors affecting consumers’ purchase decisions are the sensory attractiveness of bread (taste and smell), its energy and dietetic value.

Conclusions. The comparison of the results of our research and the findings of earlier studies showed that in the last few years consumers have been less satisfied with bakery products avail­able on the market. According to the respondents, between 2005 and 2015 the persistent decrease in bread consumption was chiefly caused by consumers’ following the trend of healthy nutrition and reduced consumption of cereal products. In view of the fact that more than a half of the respondents still recognise bread as a basic ingredient in their diet, it seems crucial for bread producers to continuously monitor their customers’ preferences and meet their expectations.

Key words: bread, consumers’ preferences, consumption, purchase decisions
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom12/zeszyt1/art_5.pdf

http://dx.doi.org/10.17306/J.NPT.00230

For citation:

MLA Ciecierska, Marta, et al. "Preferencje konsumenckie na rynku pieczywa." Nauka Przyr. Technol. 12.1 (2018): 55-63. http://dx.doi.org/10.17306/J.NPT.00230
APA Marta Ciecierska, Agata Warszycka, Jolanta Kowalska, Dorota Derewiaka, Beata Drużyńska, Ewa Majewska, Rafał Wołosiak (2018). Preferencje konsumenckie na rynku pieczywa. Nauka Przyr. Technol. 12 (1), 55-63 http://dx.doi.org/10.17306/J.NPT.00230
ISO 690 CIECIERSKA, Marta, et al. Preferencje konsumenckie na rynku pieczywa. Nauka Przyr. Technol., 2018, 12.1: 55-63. http://dx.doi.org/10.17306/J.NPT.00230
Corresponding address:
Marta Ciecierska
Katedra Biotechnologii
Mikrobiologii i Oceny Żywności
Szkoła Główna Gospodarstwa Wiejskiego w Warszawie
ul. Nowoursynowska 159
02-787 Warszawa
Poland
e-mail: marta_ciecierska@sggw.pl
Accepted for print: 30.11.-0001