碩士 / 輔仁大學 / 餐旅管理學系碩士在職專班 / 107 / In recent years, because Taiwan people are affected by western food culture, the transformation of eating habits and lifestyles causes rice consumption have gradually decreased. In order to raise the consumption of domestic rice, Agriculture and Food Agency (COA) has promoted “new rice grain industrial chain” through the integration of Chinese rice and Western wheat. The mixture of rice flour and wheat are used in producing various desserts. It doesn’t only enhance rice consumption, but also create new products that can stimulate the consumption of market of rice products.
In this study, using wet-mill japonica rice flour replaces three different ratios of 90%, 50% and 10% wheat four. Meanwhile, using baking method and steaming method produces six kinds of rice sponge cakes. Then, 60 people are invited to practice convenience sampling. Each person have to repeat testing, and each version obtains 60 valid questionnaires. Finally, there are 360 valid questionnaires and the effective recovery rate was 100%. In analysis of questionnaire statistics, my research “Two-way ANOVA” are used to verify the interaction between the two variables. Next, the study explores “consumers’ acceptance or preference of the different ratios and cooking methods of rice flour and wheat four.” The result shows that the cooking method can lead customers to receive the cake positively. The interaction between rice flour and cooking method didn't reach a significant level.
Based on the practical reason, this study may provide domestic food-related industry, academic institutions and follow-up researchers.
| Identifer | oai:union.ndltd.org:TW/107FJU01720009 |
| Date | January 2019 |
| Creators | Lee, Chu-Hsiu, 李竺修 |
| Contributors | Hsu, Ta-Kuang, Wang, Yuan-Huei, 徐達光, 王媛慧 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 82 |
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