IDEAS home Printed from https://ideas.repec.org/a/arp/tjssrr/2018p177-183.html
   My bibliography  Save this article

The Innovation of Steamed Bun (Pau) Using Water Roux: Bakery Students’ Acceptance

Author

Listed:
  • Suriani Mohamed*

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

  • Nor Azlina Hasbullah

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

  • Arasinah Kamis

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

  • Zaliza Hanapi

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

  • Farah Najwa Ahmad Puad

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

  • Mohd Yusof Kamaruzzaman

    (Department of Family and Consumer Science, Faculty of Technical and Vocational, Universiti Pendidikan Sultan Idris (UPSI), 35900 Tanjung Malim, Perak, Malaysia)

Abstract

Water roux also known as Tang Zhong of China’s society is one of the ingredients used in bread making to produce bread that is soft and fluffy. The use of chemicals in food that is increasingly prevalent may cause the water roux to be studied as a value-added product in the production of dough steamed bun instead of bread softener. The aim of this study was to develop a standard formulation quantity of water roux required in the production of dough steamed bun and examine the level of customer acceptance of the use of water roux in making steamed bun. A total of 290 respondents participated in the study and item structured questionnaire was distributed to UPSI students. The data analysis technique used is descriptive analyses. The study found that the standard formulation quantity of water roux chosen by respondents was Sample A which is 80g per 1kg flour. A sample of survey respondents chose a product that meets the tastes based on the hedonic steamed bun in terms of color, appearance, taste, and texture. Recommendations for further research in this field are to modify the ratio of flour and water to produce water roux.

Suggested Citation

  • Suriani Mohamed* & Nor Azlina Hasbullah & Arasinah Kamis & Zaliza Hanapi & Farah Najwa Ahmad Puad & Mohd Yusof Kamaruzzaman, 2018. "The Innovation of Steamed Bun (Pau) Using Water Roux: Bakery Students’ Acceptance," The Journal of Social Sciences Research, Academic Research Publishing Group, pages 177-183:6.
    • Handle: RePEc:arp:tjssrr:2018:p:177-183
    as

    Download full text from publisher

    File URL: https://www.arpgweb.com/pdf-files/spi6.11.177.183.pdf
    Download Restriction: no
    File URL: https://www.arpgweb.com/journal/7/special_issue/12-2018/6/4
    Download Restriction: no
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:arp:tjssrr:2018:p:177-183. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Managing Editor (email available below). General contact details of provider: http://arpgweb.com/?ic=journal&journal=7&info=aims .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.