• Title/Summary/Keyword: 베이커리 제품

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스테디셀러로 자리잡은 ‘호두’

  • Korean Bakers Association
    • 베이커리
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    • no.7 s.456
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    • pp.108-109
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    • 2006

  • 맛과 영양이 풍부하고 씹히는 식감을 더하기에 더할 나위 없이 좋은 소재호두. 호두는 최근 인기를 얻고 있는 건강빵을 비롯해 웰빙 제품에 빠져서는 안 될 필수 아이템으로 자리 잡았다.베이커리에서 인기를 얻고 있는 다양한 호두 관련 제품을 살펴보자.

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제품으로 승부하는 '강동오케익 일곡점'

  • Park, So-Hui
    • 베이커리
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    • no.7 s.444
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    • pp.94-95
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    • 2005

  • 번뜩이는 아이디어와 기술력으로 단시간에 전라남도 베이커리를 평정한 강동오케익은 뛰어난 제품력으로 승부해 성공을 거뒀다. 강동오케익 24호점으로 탄생해 쌀가루를 비롯한 기능성 소재 개발에 주력하고 있는 강동오케익 일곡점을 소개한다.

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A Study on the Residence Preference and Purchase Satisfaction of Bakery Product Purchasers (주거지에 따른 베이커리 제품의 선호도와 구매 만족도)

  • Lee, Sook-Eun;Han, Gyeong-Phil
    • Journal of the Korean Applied Science and Technology
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    • v.39 no.2
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    • pp.147-160
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    • 2022

  • The purpose of this study was to investigate in the residence and the income preference and purchase satisfaction of Bakery Product Purchasers. The findings of survey showed that in general characteristics of respondents, Out of the total 1,235 people, 59.6% of them were women, 40.4% of them were men, so the number of females was slightly higher than that of males, and the number of consumers living in big cities was 53.0% and that of small & medium-sized cities was 47.0%. In their preference of bakery products, bakery products liked the most 'plain white bread'(56.5%), 'sandwich products'(26.0 %), 'naturally fermented bread and health bread'(24.5%), and 'cakes'(20.6%) and 'Bread and coffee, and beverages'(I7.2%) in order. In terms of income, they preferred 'naturally fermented bread and health bread' as income rose(p<0.001), and they preferred 'cakes'(p<0.001) and 'sandwich products'(0.001) as income went down. In bakery products satisfaction, bakery products were satisfied with its 'quality and taste'(M=3.76), 'freshness'(M=3.64), 'good quality of materials'(M=3.40), and 'functional products for sale'(M=3.31), and 'nutrients'(M=3.24) in order. In residential areas, both people in big cities in Seoul and small and medium sized cities considered the 'quality and taste'(p<0.05) and the 'freshness'(p<0.05) to be important.

  • https://doi.org/10.12925/jkocs.2022.39.2.147 인용 PDF KSCI