Table 4.

Mean (±standard deviation) hedonic ratings for the sensory properties of the gluten-free and wheat brown bread in informed and uninformed conditions combined.

	Appearance	Aroma	Flavour	Texture
Standard wheat bread	3.9 a ± 1.1	4.0 a ± 1.0	4.1 a ± 1.1	3.9 a ± 1.3
Gluten-Free A (GFB)	3.5 b ± 1.3	3.8 b ± 1.2	3.1 b ± 1.4	2.7 c ± 1.5
Gluten-Free B (GFB)	3.6 b ± 1.3	2.8 c ± 1.4	3.0 b ± 1.4	3.2 b ± 1.4

Means in a column with different superscripts are significantly different (p < 0.05). Where 1 = dislike very much, 5 = like very much.