A Study on the Influence of Different Types of Dough on the Sensory Evaluation of Toast

• Main Authors: LIN,PI-JU, 林碧如
• Other Authors: 郭勝豐
• Format: Others
• Language: zh-TW
• Published: 2016
• Online Access: http://ndltd.ncl.edu.tw/handle/82955053174269760454

碩士 === 康寧大學 === 休閒管理研究所 === 104 === This research applied different flours to make sliced bread, using straight-dough with bread improver, as well as sticky-dough and sponge-dough without addition of chemical components and artificial flavors respectively to produce the sliced bread. Low-temperature and long-period fermentation is utilized to produce healthy and delicious sliced bread. This research designed a questionnaire to explore the preference and reaction towards the sliced bread products made with different doughs through a sensory evaluation approach. The research was distributed to the 36th session baking class students from Chimei Community College. The outcomes of the analysis revealed that the sticky-dough sliced bread has the highest degree of acceptance, followed by the sponge-dough sliced bread, and then the straight-dough sliced bread, proving that using such dough to make sliced bread is capable of replacing chemical additives, while also delaying the aging of sliced bread in order to make healthy and delicious sliced bread, which is used as a reference for production manufacturing and practical teaching.