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Prediction of rye dough behaviour and bread quality using response surface methodology
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2011
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Prediction of rye dough behaviour and bread quality using response surface methodology. I. Banu, I. Vasilean, O.E. Constantin and I. aprodu. IJAFR Vol. 50, No. 2 (2011), pp. 239-247
Abstract
Bread making is a hydro-thermal process; therefore, knowing the behaviour of the
main constituents of the flour at different temperatures allows control of the quality of
the end-product. Mixing and thermal characteristics were studied using the Mixolab
system and response surface methodology was used to investigate the influence of particle
size distribution of the flour, pH and the addition of hemicellulase enzyme on the
thermo-mechanical behaviour of the whole rye flour and on bread quality. A central
composite face-centered design, with two levels of fineness modulus (1.78 and 1.26),
two levels of pH (6.5 and 3.8) and three levels of added enzyme (0, 50 and 100 mg/kg
of flour), was used. The results indicated that thermo-mechanical variables – water
absorption, development time, dough stability, protein weakening, starch gelatinization,
starch gelling and cooling setback – as well as bread quality are influenced by the
three factors investigated.
Significant correlations were found between water absorption and pH, enzyme level,
fineness modulus and their interactions. Dough stability was significantly influenced
by all the independent variables, as well as by the interaction between pH and fineness
modulus. Starch gelling and cooling setback were influenced by the interaction between
pH and enzyme level. Concerning bread quality, both porosity and specific volume were
affected by enzyme level and pH, as well as by the interaction between fineness modulus
and enzyme level.