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首页> 外文期刊>Emirates Journal of Food and Agriculture >CONSUMER PERCEPTION OF BREAD DEPENDING ON WHEAT ORIGIN IN RELATION TO PHYSICOCHEMICAL CHARACTERISTICS OF WHEAT FLOUR
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CONSUMER PERCEPTION OF BREAD DEPENDING ON WHEAT ORIGIN IN RELATION TO PHYSICOCHEMICAL CHARACTERISTICS OF WHEAT FLOUR

机译：消费者对小麦起源面包的看法与小麦粉的理化特性有关

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摘要

The objective of this study was to investigate the influence of wheat origins on consumer acceptability, purchase intent (PI), and willingness to pay (WTP) of bread in relation to physicochemical characteristics of Korean wheat flour and imported wheat flour. The specific volumes (SV) of bread made with imported wheat flour were correlated with protein (r = 0.893), gluten (r = 0.843), or extensibility (r = 0.879). However, relatively low correlations were found between SV and protein (r = 0.528), gluten (r = 0.459), or extensibility (r = 0.413) in Korean wheat flour. The bread prepared with Korean wheat JK_1, imported wheat NS, and HRW_1 showed higher consumer acceptability, PI, and WTP than others in a blind consumer test. When the origins of the wheat flour were informed to Korean consumers, the WTP for breads prepared with JK_1 was increased significantly, while the overall acceptability was slightly increased for bread made with Korean wheat flour. Overall results of this study showed that Korean consumers exhibited a preference for Korean wheat products and willingness to pay more money than those from the imported wheat despite inconsistencies of wheat quality found in the Korean wheat flours.
机译：这项研究的目的是调查与韩国小麦粉和进口小麦粉的理化特性相关的小麦来源对消费者可接受性，购买意愿（PI）和支付意愿（WTP）的影响。用进口小麦粉制成的面包的比容（SV）与蛋白质（r = 0.893），面筋（r = 0.843）或延展性（r = 0.879）相关。但是，在韩国小麦粉中，SV与蛋白质（r = 0.528），面筋（r = 0.459）或延展性（r = 0.413）之间的相关性相对较低。在盲目的消费者测试中，用韩国小麦JK_1，进口小麦NS和HRW_1制备的面包显示出比其他消费者更高的消费者接受度，PI和WTP。向韩国消费者告知小麦粉的起源后，用JK_1制成的面包的WTP显着提高，而使用韩国小麦粉制成的面包的总体可接受性略有提高。这项研究的总体结果表明，尽管韩国小麦粉中的小麦品质不一致，但韩国消费者对韩国小麦产品表现出偏爱，并且愿意支付比进口小麦更多的钱。

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