Physical Properties and Sensory Evaluation of Pan Bread Added with Molasses

A study that adds molasses, a natural sweetener that can enjoy a healthy sweet taste, seeks to expand the use of natural sweeteners in the bakery field by adding them to bread with a high intake frequency among baking products. When manufacturing bread, sugar is replaced with a natural sweetener, comparing the physical properties of bread, and sensory tests are conducted to find out the possibility of replacing sugar and derive the optimal amount of molasses wheat suitable for bread manufacturing. M25 was the largest in the cost control and experimental group in the physical characteristics of bread where molasses were added in place of sugar when making bread, and M25 was the highest in water content in the control and experimental group, and in the experimental group where molasses were added, M25 with the least amount of molasses was the soft and most elastic. Overall, the sensory test showed a high preference for M25 with 25% molasses added. As a result, the optimal amount of molasses suitable for bread preparation was found to be 25%. In this study, it was applied only to bread among bread products, but it is believed that consumers will be able to enjoy healthy sweetness in various products if it is developed by applying it to high-rate mixed baking products with high sugar and oil content.