EFFECT OF WATER ROUX STARTER (TANGZHONG) ON TEXTURE AND CONSUMER ACCEPTANCE OF RICE PAN BREAD

摘要

The physicochemical characteristics, texture profiles and consumer acceptance of rice pan bread with various levels of water roux starter (Tangzhong) were investigated. Water roux starter (1.5-6.0%, flour base) was added to the bread dough. The bread samples containing water roux starter had significantly higher moisture contents and specific volumes (P < 0.05). Water roux starter results in the bread having lower hardness, gumminess and chewiness, but there was no significant difference in cohesiveness and springiness. The results of the consumer acceptance test showed that the subjects were split into two groups; one consumer group (52.3%) preferred the bread with 4.5% and 6.0% (flour base) of water roux starter, and the other group (47.7%) preferred the control sample. Adding water roux starter decreased hardness of the bread so that it met the more than 50% of consumers who preferred soft texture. The textural change by adding water roux starter showed positive consumer acceptance in the rice pan bread.