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The effect of four different parameters namely the malt culms flour addition, the salt percentage, the fermentation period and temperature on two quality indicators of bread dough: deformation and total titratable acidity was analyzed and interpreted by response surface methodology. The optimization of the imposed experimental conditions led to a quality dough characterized by 23.86 %deformation and 2.64 mL NaOH 0.1 N total titratable acidity. These values were obtained using wheat flour with addition of 7.4 % malt culms flour and salt in a quantity of 2.25 % compared to the total amount of flour. The dough was subjected to fermentation for 43 minutes at a temperature of 36 °C. The bread obtained after baking presented similar organoleptic characteristics to those registered for the white bread its increased nutrient intake recommending its consumption for an equilibrated diet.

Application of response surface methodology to optimize some fermentation and formulation conditions of wheat dough fortified with malt culms flour