Level: Beginner
Yuka Higuchi, Research and Development Department, Unitech Foods Co., Ltd.
Momoko Asano, Research and Development Department, Unitech Foods Co., Ltd.
In recent years, the Japanese are moving away from rice, and the demand for bread as an alternative staple food is increasing. We are developing dough improvers to improve the texture of bread, but it has been very difficult to share the texture of bread with others in words and reach the same understanding, because even when using the same texture terminology, there are differences between individuals. Therefore, we thought that if we could map the characteristics two-dimensionally using texture evaluation by sensory evaluation, everyone would be able to visually reach the same understanding.
In this study, we used bread, which is easy to evaluate, and its application, melon bread, as models, and selected and defined texture terms through statistical analysis and sensory evaluation, and established a sensory evaluation system. This made it possible to evaluate the characteristics of bread, which were previously expressed differently by different people, on a common scale. We also created texture mappings of the top five commercially available products, and were able to visualize and show their physical characteristics.
[Summary of presenters]
He is currently conducting research and development at Unitec Foods Co., Ltd., which sources pectin and other hydrocolloids, natural food ingredients, and functional ingredients from overseas ingredient manufacturers and provides domestic food manufacturers with know-how on how to utilize them. He utilizes statistical analysis using JMP while working to improve the efficiency of quality control and the accuracy of product development.
