The development and customer satisfaction of buckwheat sesame milk rice bread - 農業知識入口網

Abstract

Nowadays people often eat out because of work or surroundings, causing less rice eating habits. We used TaiNong No. 9 rice flour, buckwheat flour, and
sesame flour to replace 20 percent of the  bread flour to make Buckwheat Sesame Milk Rice Bread. The buckwheat flour is rich in fiber and quercetin, and
the sesame flour is rich in vitamin E. Besides having these rich nutrients, they could  also increase the aroma of the product. How is the bread made to
keep its chewy texture for 3 days? We studied that the gelatinization degree of rice flour refrigerated overnight could allow the  water to be absorbed 
completely into the paste, which replaces the gluten in flour. In this study, a random satisfaction survey was conducted on consumers in the campus of
Chung Hwa  University of Medical Technology. Questionnaires were distributed face-to-face and the way of tasting was used to analyze the results of the
questionnaire. The Buckwheat Sesame Milk rice bread  was used as the sample for the consumer questionnaire. From the results of 80 questionnaires, it
was found that the buckwheat sesame milk rice bread tastes, appearance, texture, and serving  size are overall satisfaction and beloved by most of the
consumers which stands for a high trend.