## 3 Results and Discussion
### Effects of Waxy Barley Bran Blend Ratio
#### 3.3.5 Sensory Evaluation  
The sensory evaluation results are illustrated in Figure 7. Higher values in the graph correspond to stronger or more favorable bread characteristics. The IBLP 50% replacement group had the highest color (1.76), followed by the IBLP 30% replacement (0.82), the control (\(-\)0.35), and the IBLP 10% replacement (\(-\)0.35) groups, indicating darker colors (\(p<0.05\)). This result aligns with the observed color tone (Figure 3). The bread in the IBLP 10% replacement group had the highest visual appearance rating (1.12), followed by those in the control (0.82), IBLP 30% replacement (0.41), and IBLP 50% replacement (\(-\)0.18) groups, respectively. Overall, the control and IBLP 10% replacement groups were significantly preferred over the IBLP 50% replacement group (\(p<0.05\)). On the other hand, the 50% IBLP replacement fraction was significantly darker in color and was not preferred. Whole grain products are less acceptable to consumers due to their dark color [65]. Similar results were obtained in the present study. The IBLP 50% replacement group had the strongest smell (1.47), followed by the IBLP 30% replacement (0.29), control (\(-\)0.29), and IBLP 10% replacement (\(-\)0.41) groups, respectively. The bread in the IBLP 50% replacement group was significantly more aromatic than those in the other groups (\(p\) < 0.05). Flavor preference was highest for the IBLP 10% replacement group (0.65), followed by the IBLP 30% replacement group (0.41), control (\(-\)0.29), and IBLP 10% replacement group (0.61). Figure 7: Effect of the addition of waxy barley bran on the sensory evaluation of bread. Bars represent the mean \(\pm\) standard error (\(n\) = 17). Different letters (a–c) indicate significant differences (\(p\) < 0.05). IBLP—inner bran layer powder. The * in the upper right-hand corner of the item name denotes the identification tests and ** denotes the preference test. OBLP replacement groups were excluded from the sensory evaluation. (0.29), and IBLP 50% replacement (0.35) groups, respectively. No significant differences in flavor preference were observed among the groups. The flavor of wheat bread is formed during fermentation and baking, during which non-volatile compounds such as phenolic compounds, amino acids, fatty acids, etc., can act as flavor-active compounds [66]. In addition, enzymatic and chemical reactions may lead to hydrolysis of lipids and subsequent oxidation of fatty acids, resulting in off-flavor [24]. Softness was rated highest for the IBLP 10% replacement group (0.59), followed by the control (0.53), IBLP 30% replacement (\(-\)0.18), and IBLP 50% replacement (\(-\)0.18) groups, respectively. No significant differences in softness among the groups were noted. The bread in the IBLP 50% replacement group were rated as the moistest (1.53), followed by those in the IBLP 10% replacement (0.41), IBLP 30% replacement (0.18), and control (0.06) groups, respectively. The breads in the IBLP 50% replacement group were significantly moister than those in the other groups (\(p<0.05\)). Broad in the IBLP 50% replacement group also had the highest stickiness (1.41), followed by those in the control (0.06), IBLP 10% replacement (0.06), and IBLP 30% replacement (\(-\)0.18) groups, respectively. Breads in the IBLP 50% replacement group were significantly stickier than those in the other groups (\(p<0.05\)). The control bread was preferred for texture (0.76), followed by those with 10% IBLP (0.53), 50% IBLP (0.41), and 30% IBLP replacement groups (0.35). No significant differences in texture preference were found. [PERSON] et al. (2002) [67] reported that bread preparation with waxy wheat flour improved the softness and glutinous texture of the crumbs and reduced starch degradation. This is because waxy wheat flour inhibits the formation of insoluble networks of starch during cooling and improves the resistance of gelled starch to retrogradation. The IBLP used in this study, which is also glutinous barley, was thought to have acted in a similar way.