Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 4, Volume 7, Issue 4 - Serial Number 18, January 2012   

Document Type: Research Article

DOI: 10.22067/ifstrj.v7i4.11707

Authors

Seyed Hossein Razavizadegan Jahromi^* ; Farideh Tabatabaei Yazdi¹; Mahdi Karimi²; Seyed Ali Mortazavi¹

¹Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

²Khorasan Razavi Agricultural and Natural Resources Research Center

Abstract

Efforts to improve the quality of bakery products are increasing every day. Several techniques were developed for this purpose. In this study the possibility of betterment and optimization of quality properties of dough and Barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. The independent process variables for baking process were dough mixing time at low speed (MTLS) (63 rpm) and high speed (MTHS) (180 rpm) from 2 to 8 min and dependent process variables were dough adhesiveness, dough cohesiveness, dough hardness, dough resilience, dough stickiness and specific volume of Barbari bread. Statistical results showed that all the process variables have a significant effect on all the responses. The linear terms of MTHS was the most effective factor on dough stickiness and dough resilience. Quadratic terms of MTHS and MTLS were the most effective factor on dough cohesiveness and dough hardness and specific volume of Barbari bread, respectively. Interaction terms of process variables have significant effect (p