The methods of making white bread have varied with the development of baking technology. Among them, Tangzhong method, which is currently in the limelight. The formula based on existing literature is as follows. T1 - Manufactured by heating the mixture of flour and water with an indirect heat source under constant temperature conditions, T2 - Manufactured by heating a mixture of flour and water with a direct heat source, T3 - Manufactured by mixing hot water with flour. Then, T4 - Manufactured by heating a mixture of flour and water with microwave ovens was added a way to make Tangzhong using a microwave oven.
In other words, Tangzhong was tested in four manufacturing methods and analyzed for physical properties of dough and product quality of bread. The results of each experiment are as below.

1. As a result of analyzing the physical properties of dough by mixogram, peak time is usually judged to be baking suitability good if it is within 3 to 5 minutes. In the case of T1 and T4, the peak time is about 2 minutes, so research is needed to supplement baking suitability.

2. In the analysis of the dough''s fermentation rate. Generally, the fractionation rate of all samples increased rapidly from 0 minutes to 30 minutes, and the increase rate decreased from 30 minutes to 90 minutes. Finally, fermentation proceeded smoothly. In some samples, the fractionation rate decreased and increased. In the case of dough with T2 Tangzhong, which was made by the direct heating method, there was a low increase in the fractionation rate compared to other samples.

3. pH analysis analyzed the pH of the bread crumb and found no significant difference between the samples.

4. As a result of Tangzhong bread height and specific volume analysis, control bread had a significant effect on the weight and volume, and T3 was similar to the control. The baking loss rate in the baking process of the Tangzhong bread did not show any significant difference.

5. Fineness, elongation, and thickness of the bread grain were analyzed by image analysis of CrumbScan, As a result of the analysis, T2 has the biggest fineness and T1> Control> T3> T4 Significant differences between each samples were shown (p[0.001). Elongation was substantial in the order of T2 > T1> Control > T3> T4. Thickness appeared in the order of T4 > T1= T2> Control >T3, and there was a significant difference between the samples.

6. Texture analysis results for controls that did not have Tangzhong showed significantly higher values than those for hardness, adhesiveness, springiness, chewiness compared to the control and with the addition of Tangzhong, which has a lot of water, the bread becomes less hardness. In the case of stickiness, the addition of the gelatinized Tangzhong dough showed a significantly higher tendency for the test samples to stick compared to the control. This is seen as a characteristic that is caused by the effect of the gelatinization of starch.

7. Colorimetric analysis found that the addition of Tangzhong compared to the control results in a significant decrease in the L(lightness) and b(yellowness) in the manufactured the test samples and that there were significant differences between the samples of Tangzhong bread.

8. The preservability analysis showed that all samples experienced significant increases in hardness over time and that the hardness of the control increased significantly over time, thus accelerating the aging process. Also, the moisture content showed a significant reduction in all samples over time, which showed that the preservation of the Tangzhong bread improved compared to the control without Tangzhong.

9. The results of sensory evaluation showed that, In the acceptance test, T3 showed a high overall value for all items except flavor, and overall, total acceptance was the highest among the samples. The volume of In the attribute difference test Tangzhong bread generally tended to be significantly smaller than that of the comparator, which was similar to the existing prior study results. As with product volume, grain size showed significant differences in the order of T1> T2= T4> T3> control, while grain uniformity produced significant uniformity results in the order of control> T2> T3> T4> T1. There were no significant differences between samples in firmness, springiness, moistness. In the case of glutinous, it was inferred that Tanzhong bread had a more glutinous texture than ordinary bread. Sweet taste showed a significant difference in the test samples compared to controls and tend to increase.

In foreign countries, Meister Tangzhong flour is already being developed and used as a simple Tangzhong manufacturing method. The results of this study will provide basic information for bakery using Tangzhong or new product development. Also, based on this study, there will be differences in the quality of Tangzhong products if we conduct experiments that vary the amount of Tangzhong or change the manufacturing temperature.