*Poster presentation for this presentation has ended.
Level: Beginner
【Presenter】
Natsuki Iwamasa, R&D Department, Unitec Foods Co., Ltd.
[Co-presenter]
Yuka Higuchi, R&D Department, Unitec Foods Co., Ltd.
Momoko Asano, R&D Department, Unitec Foods Co., Ltd.
[Presentation overview]
In recent years, the Japanese have been moving away from rice, and the demand for bread as an alternative staple food is increasing. Our company is developing dough improvers for the purpose of improving the texture of bread. It was very difficult because Therefore, we thought that if the characteristics could be mapped two-dimensionally by texture evaluation by sensory evaluation, everyone could have the same visual recognition.
In this study, we used loaf bread, which is easy to evaluate sensory, and melon bread, which is an application of it, as models, and established a sensory evaluation system by selecting texture terms and defining them through statistical analysis and sensory evaluation. As a result, it became possible to evaluate the characteristics of bread, which were expressed differently by different people, using a common scale. In addition, we created a texture mapping of the top 5 marketed products and visualized their physical characteristics.
[Outline of presenters]
Research and development will be conducted at Unitech Foods Co., Ltd., which offers hydrocolloids such as pectin, natural food materials, and functional materials from overseas material manufacturers and provides know-how to domestic food manufacturers. While working to improve the efficiency of quality control and improve the accuracy of product development, he uses statistical analysis using JMP.
