A study published in the Journal of Food Science suggests that taste of whole grains compared with refined grains may not inhibit consumer consumption as much as previously thought. The new study found that a large proportion of the study participants liked the commercially available samples of refined and whole wheat bread equally well, which may indicate that taste is not as great a barrier as has been previously assumed. They found that “ingredient or processing modifications can improve liking of whole wheat bread to the level of refined bread.” Note: Dr. Grandma’s has believed this for decades.
Journal of Food Science: A. Bakke, Z. Vickers. 2007.
