Lumintang, Maria Feronica and Prawira, Oqke (2015) Analysis of Japanese, Korean and Indonesian Bread Flours Toward White Bread Quality. Bachelor thesis, Swiss German University.

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Abstract

White bread has become important these days. With less time to consume proper meals, people will eventually choose to eat simple meal such as white bread. Some people even already consume white bread as their main meal. This research is attempted to produce best white bread based on respondent’s preferences. To assist respondents for determining white bread with the most preferred quality, Bread Scoring Card is used. In Indonesia, there are 3 famous bread stores with 3 different origins. Due to the differentiation in the origins, this research uses the origins as the differences in bread flours origins. The sample size consisted of Hotel and Tourism Management students in Swiss German University with the intention of high knowledge in white bread. This study is aimed to determine which of 3 different bread flours is the most ideal to produce white bread. The results present that the most preferred white bread is white bread B using Korean nd bread flour. 2 preferred white bread is white bread A using Japanese bread flour. Least favorite white bread is white bread C using Indonesian bread flour.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Bread Flour; White Bread; Bread Scoring Card; Japanese Bread Flour; Korean Bread Flour; Indonesian Bread Flour
Subjects:	T Technology > TX Home economics > TX631 Food tourism T Technology > TX Home economics > TX901 Hospitality industry T Technology > TX Home economics > TX946.5 Food service
Divisions:	Faculty of Business Administration and Communication > Department of Hotel and Tourism Management
Depositing User:	Atroridho Rizky
Date Deposited:	12 Jan 2021 13:21
Last Modified:	12 Jan 2021 13:21
URI:	http://repository.sgu.ac.id/id/eprint/1672

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