Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   SPRING 2015 , Volume 12 , Number 46; Page(s) 187 To 197.
 
Paper: 

USING RESPONSE SURFACE METHODOLOGY TO EVALUATION AND OPTIMIZATION OF DOUGH MIXING TIME ON QUALITY PROPERTIES OF BARBARI BREAD

 
 
Author(s):  RAZAVIZADEGAN JAHROMI S.H.*, TABATABAEE YAZDI F., KARIMI M., MORTAZAVI S.A.
 
* DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY, FERDOWSI UNIVERSITY OF MASHHAD
 
Abstract: 

In current study, rotatable response surface method was employed for optimizing the effect of dough mixing time in low speed (MTLS) (63 rpm, 2-8 min) and dough mixing time in high speed (MTHS) (180 rpm, 2-8 min) on bread quality (moisture, water activity and specific volume) and shelf life (bread hardness during 6 days) of Barbari bread. The results showed that linear term of MTHS was effective factor on moisture and bread hardness in day 4. Water activity and specific volume was forcefully affected with quadratic effects of MTHS and MTLS. Besides, interaction terms of MTHS×MTLS has the highest effect on bread hardness during storage. The best bread quality and shelf life was achieved in 7.24 min MTHS and 3.45 min MTLS.

 
Keyword(s): BARBARI BREAD, SHELF LIFE, QUALITY, PROCESS VARIABLES, OPTIMIZATION
 
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