SENSORY QUALITY EVALUATION OF MINI BUN (BURGER) BASED ON DIFFERENCES IN FLOUR TYPES

Abstract

Bun bread is one type of bread that is marketed and applied for ready-to-eat food products. Bun bread can be marketed and distributed in 2 (two) forms, namely marketing for fresh and frozen products (frozen storage). Bun bread is included in the classification of lean dough bread types that have special characteristics of the ratio of sugar and margarine. In the process of making bun bread, there is no difference with making sweet bread in general, only in the storage process which is generally done frozen or cold. One factor that affects the process of making bun bread is the oven temperature. The purpose of this study was to determine the effect of differences in oven temperature on the sensory quality of bun bread products. The parameters tested in the study were sensory quality of color, taste, aroma and texture.