Sensory Attributes of Bread Pudding Product Substituting Sliced Bread with Croissant

Abstract

The objective of this study was to develop a new product from leftover croissants from a bakery shop. Croissants were used to substitute sliced bread in a pudding bread product with 4 sliced bread: croissants ratios: 100:0 (control), 80:20, 60:40 and 40:60. An optimal ratio were evaluated using a 9-point hedonic scales acceptance test. The bread pudding recipe consisted of bread, egg, sugar, vanilla and fresh milk. Results showed that panelists accepted bread pudding formulated with 60:40 of sliced bread: croissants with the highest overall acceptance score. With a mixture of 40% croissant, the bread pudding had a good texture.  Incorporating more croissants in the recipe adversely affected the texture i.e., more dense texture and less leavened bread pudding was demonstrated. A well-leavened bread pudding was noticeable when no croissant was substituted, however, the texture was found too soft.  The benefits of this research is to develop a new product of bread pudding product from croissants.