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Level: Beginner
【Presenter】
Natsuki Iwamasa, Research and Development Department, Unitech Foods Co., Ltd.
[Co-presenter]
Yuka Higuchi, Research and Development Department, Unitech Foods Co., Ltd.
Momoko Asano, R & D Department, Unitech Foods Co., Ltd.
[Announcement summary]
As a trend in recent years, Japanese people are moving away from rice, and the demand for bread as an alternative staple food is increasing. We are developing a dough improver for the purpose of improving the texture of bread, but sharing the texture of bread with others and having the same recognition causes deviations among individuals even with the same texture term. It was very difficult because it would end up. Therefore, we thought that if the features could be mapped two-dimensionally by the texture evaluation by the sensory evaluation, everyone could visually have the same recognition.
In this study, we used bread, which is easy to evaluate sensory, and melon bread, which is an application of it, as a model, and selected and defined texture terms by statistical analysis and sensory evaluation, and established a sensory evaluation system. This made it possible to evaluate the characteristics of bread, which had different expressions depending on the person, on a common scale. In addition, we were able to create texture mappings for the top five types of commercial products and visualize and show their physical characteristics.
[Presenter overview]
We have a lineup of hydrocolloids such as pectin, natural food materials, and functional materials from overseas material manufacturers, and conduct research and development at Unitech Foods Co., Ltd., which provides domestic food manufacturers with utilization know-how. While working on improving the efficiency of quality control and the accuracy of product development, he utilizes statistical analysis by JMP.
