한국조리학회지 (Culinary science and hospitality research)

  • 제23권3호
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  • Pages.100-110
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  • 2017
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  • 2466-0752(pISSN)
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  • 2466-1023(eISSN)
한국조리학회 (Culinary Society of Korean Academy)
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스펠트 밀을 이용한 기능성 식빵의 관능특성 및 기호도 분석

An Analytic Study on the Processing Quality and Flavor Preference of Spelt Wheat Bread

  • 투고 : 2017.03.05
  • 심사 : 2017.03.22
  • 발행 : 2017.04.30
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초록

The purpose of this study is to investigate the sensory characteristics and preference of Spelt white bread and to examine its market potential. For this purpose, the sensory characteristics of Spelt flour dough was analyzed and a questionnaire survey was conducted on the general public to grasp the preference and repurchase intention of Spelt bread. As a result of this study, the sensory characteristics of Spelt wheat dough showed that the fermentation rate was slightly higher than that of general wheat flour and the Spelt flour dough was more slightly acidic than that of general wheat flour. The result of this survey showed that Spelt flour bread had a comparative advantage in terms of digestibility, flavor and overall favorability compared to general wheat flour. For the repurchase intentions for Spelt flour bread, it was found that the intentions to buy it for health and as gifts was high. Based on this research, I expect that the studies about marketing strategy with Spelt flour bread will be done along with the development of various products.

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참고문헌

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