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Authors
Feller, Natalie https://orcid.org/0009-0006-6244-5525
Föste, Maike https://orcid.org/0000-0003-0835-6688
Hörmann, Hanna https://orcid.org/0009-0000-1739-4518
Verheyen, Christoph https://orcid.org/0000-0002-7913-0566
Jekle, Mario https://orcid.org/0000-0002-2560-0040
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Funding
Funding for this research was provided by:
Universität Hohenheim
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Article History
Received: 15 October 2025
Revised: 18 March 2026
Accepted: 29 March 2026
First Online: 20 May 2026
Declarations
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: The authors have no relevant financial or non-financial interests to disclose.
: Ethical approval for the project “Sensory evaluation of commercial gluten free baking mixtures and commercial breads” was obtained from the Ethics Committee of the University of Hohenheim, Reference number 2025/08_Jekle, 21 March 2025). The study was conducted in accordance with the principles of the Declaration of Helsinki. All participants were adults of both sexes without known gluten-related disorders or other food-related intolerances or allergies. Participants received full disclosure of the study objectives, procedures, and any potential risks, and provided written informed consent prior to participation. They were informed of their right to withdraw at any time without negative consequences. Participation was entirely voluntary, and no personal data were disclosed without the explicit consent of the participants. No vulnerable groups were included in the study.
