Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour

Kwak Han Sub; Kim Mi Jeong; Kim Sang Sook

摘要

Abstract <section xml:id="joss12487-sec-0001" numbered="no"> >The objectives of this study were to investigate the influence of wheat origin (domestic versus imported) on the sensory profile, consumer acceptability, and physicochemical properties of pan bread. The physicochemical and textural properties of pan bread made from imported wheat flours were not different from those made with domestic wheat flours. The sensory profiles of breads differed depending on wheat origin. Pan bread from imported wheat flours and domestic wheat flour from large milling companies showed a similar sensory profile. However, domestic wheat flour containing some brans and originating from mid‐size companies had a strong cereal odor/flavor, yeasty flavor, powdery mouthfeel aftertaste, and crumbliness. In consumer tests, highly accepted domestic samples showed an increment of purchase intent (PI) between the blind and informed tests, but there was no change in PI for imported samples. Consumers seemed to value the country of origin for domestic wheat flour only for the highly accepted samples. Therefore, high quality domestic wheat flour can meet the consumer expectations and increase PI. </section> <section xml:id="joss12487-sec-0002" numbered="no"> <title type="main">Practical application >Country of origin is one of the marketing points for the food industry to attract consumers. Food manufacturers should consider consumer acceptance. Even though they advertise the use of domestic ingredients in their products, consumers would not change their PI dramatically for low accepted food products. Consumers give additional value to food products made from domestic ingredients only if these products attain certain levels of acceptability. Unconditional ethnocentrism for food products made from domestic ingredients does not exist. Therefore, the industry shou </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> <div class="translation abstracttxt"> <span class="zhankaihshouqi fivelineshidden" id="abstract"> <span>机译：</span><Abstract Type =“main”XML：lang =“en”> <标题类型=“main”>抽象</ title> <section XML：ID =“JOSS12487-SEC-0001”编号=“否”> >本研究的目的是调查小麦来源（国内与进口）对泛面包的感官型材，消费者可接受性和物理化学特性的影响。由进口小麦粉制成的PAN面粉的物理化学和纹理性质与国内小麦面粉制成的粉末面包的性质与含量不同。面包的感觉型材取决于小麦来源。来自进口小麦面粉和大型铣削公司的国内小麦粉的泛面包显示出了类似的感官型材。然而，含有一些麸的国内小麦面粉和源自中型公司的谷物异味/味道强烈，酵母味，粉状口感的余味和肉味。在消费者测试中，高度接受的国内样本在盲目和知情的测试之间表现出购买意图（PI）的增量，但PI对进口样品没有变化。消费者似乎对国内小麦面粉的起源国重视了高度接受的样本。因此，高品质的国内小麦粉可以满足消费者的期望和增加PI。</ p> </ section> <secto xml：id =“joss12487-sec-0002”编号=“否”> <标题类型=“main” >实际应用程序</ title> >原产国是食品行业吸引消费者的营销点之一。食品制造商应考虑消费者验收。尽管他们在其产品中宣传了国内成分，但消费者不会因低可接受的食品而急剧改变他们的PI。如果这些产品获得某种可接受性，消费者才会为由国内成分制成的食品提供额外的价值。无条件的血目目表，不存在由国内成分制成的食品。因此，行业守 </span> <span class="z_kbtn z_kbtnclass hoverxs" style="display: none;">展开▼</span> </div> </div> <div class="record"> <h2 class="all_title" id="enpatent33" >著录项</h2> <ul> <li> <span class="lefttit">来源</span> <div style="width: 86%;vertical-align: text-top;display: inline-block;"> <a href='/journal-foreign-35799/'>《Journal of sensory studies》</a> <b style="margin: 0 2px;">|</b><span>2019年第2期</span><b style="margin: 0 2px;">|</b><span>共10页</span> </div> </li> <li> <div class="author"> <span class="lefttit">作者</span> <p id="fAuthorthree" class="threelineshidden zhankaihshouqi"> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Kwak Han Sub&option=202" target="_blank" rel="nofollow">Kwak Han Sub;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Kim Mi Jeong&option=202" target="_blank" rel="nofollow">Kim Mi Jeong;</a> <a href="/search.html?doctypes=4_5_6_1-0_4-0_1_2_3_7_9&sertext=Kim Sang Sook&option=202" target="_blank" rel="nofollow">Kim Sang Sook;</a> </p> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zkzz" style="display: none;">展开▼</span> </div> </li> <li> <div style="display: flex;"> <span class="lefttit">作者单位</span> <div style="position: relative;margin-left: 3px;max-width: 639px;"> <div class="threelineshidden zhankaihshouqi" id="fOrgthree"> <p>Research Group of Food ProcessingKorea Food Research InstituteWanju‐gun Republic of Korea;</p> <p>Department of Food and NutritionChangwon National UniversityChangwon‐si Republic of Korea;</p> <p>Research Group of Food ProcessingKorea Food Research InstituteWanju‐gun Republic of Korea;</p> </div> <span class="z_kbtnclass z_kbtnclassall hoverxs" id="zhdw" style="display: none;">展开▼</span> </div> </div> </li> <li > <span class="lefttit">收录信息</span> <span style="width: 86%;vertical-align: text-top;display: inline-block;"></span> </li> <li> <span class="lefttit">原文格式</span> <span>PDF</span> </li> <li> <span class="lefttit">正文语种</span> <span>eng</span> </li> <li> <span class="lefttit">中图分类</span> <span><a href="https://www.zhangqiaokeyan.com/clc/1315.html" title="神经生理学">神经生理学;</a></span> 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