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Response surface methodology in β‐glucan wheat rolls production using microwave convection
Author(s) -
Kurek Marcin Andrzej,
Wyrwisz Jarosław,
Wierzbicka Agnieszka
Publication year - 2015
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.12913
Subject(s) - response surface methodology , food science , glucan , microwave power , microwave , chemistry , linear relationship , materials science , mathematics , chromatography , physics , biochemistry , statistics , quantum mechanics
Summary The aim of research was to test the response surface methodology for optimising the β‐glucan content ( BG ) and microwave power ( MV ) during baking the wheat bread rolls. The increasing content of BG in wheat bread rolls caused the shortening the time of baking. The firmness of breadcrumbs was significantly influenced by the BG content in linear terms ( P ≤ 0.05) and not influenced by the MV . The content of BG in the final product was highest in the products obtained with the middle range of MV . The response surface methodology was employed for optimising the BG and MV to produce the best quality product.