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- Kwak, Han Sub; Kim, Mi Jeong; Kim, Sang Sook
- Journal of sensory studies 2019 v.34 no.2 pp. e12487
- consumer acceptance, etc ; business enterprises; consumer attitudes; flavor; ingredients; marketing; milling industry; mouthfeel; odors; physicochemical properties; sensory evaluation; taste sensitivity; texture; wheat; wheat flour; Show all 15 Subjects
- ... 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 ...