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Consumer acceptability of β-glucan enriched wheat and rye breads. (A) Wheat bread with L. brevis TMW 1.2112 (red), P. claussenii TMW 2.340 (blue) compared to the control (dashed line, grey). (B) Rye bread with L. brevis TMW 1.2112, P. claussenii TMW 2.340 compared to the control. Data are presented in a 5-point hedonic scale. Sensory attributes with p ≤ 0.01 indicate a significant difference among the samples.
