수입밀과 국산밀(황금알)을 적용한 밀가공품의 감각적 특성 및 소비자 기호도 평가

Wheat is among the most widely consumed grains worldwide. In this study, consumer acceptance testing was performed on bakery products prepared using conventional and imported wheat varieties and explored their sensory characteristics using descriptive analysis. The two wheat varieties selected were hwang-geum-al and imported wheat, which were used in plain bread and croissants. In consumer acceptance testing, participants were asked to record their hedonic responses. Descriptive analysis was conducted using a highly trained panel with the plain bread and croissants by quantitative descriptive analysis method. No significant differences were observed in consumer hedonic responses (p>0.05) for all attributes. However, differences in sensory characteristics were noted; products made with hwang-geum-al were reported to have a higher firmness in the crust and softness crumb, whereas products made with imported wheat had a chewy texture. This study suggests that hwang-geum-al wheat can be used in Korean-style bakery products.