## 3 Results and Discussion
### Effects of Waxy Barley Bran Blend Ratio
#### 3.3.5 Sensory Evaluation
Japanese people tend to prefer soft and sticky textures and IBLPs are suitable for creating bread products with a desirable texture for consumers. The control bread was also rated most favorable for taste (0.65), followed by those with 50% IBLP (0.59), 30% IBLP (0.47), and 10% IBLP (0.44) replacement groups, respectively. However, no significant differences in taste preference among the groups were noted. Bread with 10% IBLP replacement group received the highest overall evaluation (1.06), followed by those with control (0.69), 30% IBLP (0.50), and 50% IBLP (0.38) replacement groups, respectively. However, the differences among the groups were not statistically significant. [PERSON] et al. (2008) [68] reported that the bread with the highest phenolic content had the highest bitter and different taste scores, and considered the phenolic acids responsible for the bitter and astringent taste. It has also been reported that the Maillard reaction may be catalyzed by the presence of phenols in wheat and that the low-molecular-weight peptides produced by the reaction are responsible for the bitter taste [69]. Whole grains and bran have these bitter and astringent tastes, which are difficult for consumers to accept. However, the IBLP used in this study was considered to have a small barrier in such taste perception. In summary, the breads in the control and the IBLP 10% replacement group were significantly preferred for visual appearance, aligning with their closer resemblance to traditional bread color. In terms of smell intensity, the IBLP 50% replacement group was rated as having a stronger smell, but no significant difference was observed in flavor preference, suggesting that the IBLP flavor was acceptable. Wholegrain and barley bran are said to be a limiting factor in consumption due to their distinctive smell [24]. Although the bread with 50% IBLP replacement had a stronger smell and higher moistness and stickiness, its flavor or overall texture preference did not differ from those of bread in other groups[PERSON] These findings suggest that IBLP at up to 50% replacement can be acceptable in bread, potentially improving health functionality and texture depending on the quality of wheat and whole grain flour used. [PERSON] et al. (2010) [70] also noted that bread containing up to 50% barley flour could be commercially viable and well accepted, reinforcing the feasibility of using IBLP in bread formulations. Nevertheless, this study has some limitations. First, this study utilized a fully automatic bakery system and adhered to the manufacturer's guidelines for material ratios, which complicates direct comparison with results from other studies. [PERSON] et al. (2023) [71] highlighted that adjustments for increased water absorption due to the addition of non-starch polysaccharides are necessary, a consideration not addressed in this study. In addition, the properties of flours and doughs have an influence on the physical properties of the final product. [PERSON] et al. (2021) [72] reported that the interaction between the water-binding properties of bran and the plasticizing properties (cohesion and elasticity) of the dough affect the volume and texture of the bread. In addition, the determination of Damaged Starch and Pasting Properties of flour is one of the indicators to determine the water absorption of dough, the change in viscosity of the mixture and the mixing properties. For doughs, the effectiveness as a dough improve, protein quality, starch quality can also be measured under standardized conditions by measuring parameters using AACC Approved Methods of Analysis such as Farinograph, Alveograph Method, Mixograph Method, etc. [73]. Also, the dynamic viscoelasticity of dough can be measured to track its structural properties and effectively predict its behavior during processing and the final product [74]. Other measurements, such as the composition and detailed amount of protein, the degree of SS and SH binding, and thermodynamic properties such as DSC, can also help to understand the impact on bread quality [19; 37].