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

Suriani Mohamed*, Nor Azlina Hasbullah, Arasinah Kamis, Zaliza Hanapi, Farah Najwa Ahmad Puad and Mohd Yusof Kamaruzzaman
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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

The Journal of Social Sciences Research, 2018, 177-183 Special Issue: 6

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.

Keywords: Consumer; Acceptance; Innovation; Steamed bun; Pau. (search for similar items in EconPapers)
Date: 2018
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