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A study on relationships between durum wheat semolina properties, technological mixing parameters and the properties of dough after mixing
Author(s) -
Vinci Paolo,
Fois Simonetta,
Parente Eugenio,
Roggio Tonina,
Catzeddu Pasquale
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12247
Subject(s) - leavening agent , mixing (physics) , partial least squares regression , mathematics , volume (thermodynamics) , food science , consistency (knowledge bases) , chemistry , thermodynamics , statistics , fermentation , physics , geometry , quantum mechanics
Summary Partial least square regression analysis was used to study the correlation between X variables (semolina quality, hydration level and mixing time) and Y variables, which were, in a first model, dough consistency during mixing, and, in a second model, dough properties after mixing (strength, elasticity, density) and leavening (maximum volume). The first model showed a predictive residual sum of squares ( PRESS ) of 2.98 and a predictive R 2 ( Q 2 ) of 0.92, and highlighted the key role of hydration and mixing time on dough consistency. The second model had the best PRESS (8.25) and Q 2 (0.94) values for dough volume and indicated that the volume increased with increasing mixing time until the dough consistency decreased of 20–30%. Dough volume was primarily affected by hydration. The model indicated that maximum volume after leavening, corresponding to optimum mixing time, was obtained with a soft and elastic dough, with a low‐density value.