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Utilization of mathematical models to characterize functional properties of selected emulsifiers in continuous mix bread
Author(s) -
Gawrilow Llija
Publication year - 1977
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671019
Subject(s) - mathematical model , biochemical engineering , computer science , biological system , mathematics , statistics , engineering , biology
and Summary Research conducted to determine the functional properties of food emulsifiers encompassed by the Bread Standards facilitated the development of mathematical models. Areas of functional utility are characterized by this mechanism. Emulsifiers were investigated individually and in combination with a complementary softener or conditioning agent. The evaluation resulted in classified functionality and ranked responses for specified areas of: (a) bread softness retention, (b) shock tolerance, and (c) specific bread volume. Mathematical techniques employed to describe the models consist of equations having the form: {ie397–01} Binary mixture experiments utilizing interaction modeling to describe functional properties were employed. Regression equations were developed to define staling‐softness effects for the investigated emulsifiers. Synergistic responses are also identified. Potential commercial applications via computerization are discussed to assist in selecting emulsifier systems for specific functional applications.