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Optimisation of hard pretzel production
Author(s) -
Yao Ni,
Floros John D.,
Seetharaman Koushik
Publication year - 2007
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/j.1365-2621.2006.01197.x
Subject(s) - mathematics , water content , production (economics) , statistics , horticulture , engineering , biology , economics , geotechnical engineering , macroeconomics
Summary Absence of a thorough understanding of the baking conditions on hard pretzel quality has resulted in considerable loss of production and on productivity. Baking time, oven zone 1 temperature, drying time and kiln drying temperature were identified as important factors affecting pretzel quality in modern pretzel production, from a total of eleven factors following a screening experiment design. A central composite circumscribe design was then employed to optimise these four variables. The test for lack of fit was not significant ( P < 0.05) for the responses, except for colour a * values. The analysis of variance of the responses indicated that models explained 99%, 91% and 87% variability for moisture content, Δ E ab and pasting time, respectively. The four variables were optimised when pretzel moisture content, Δ E ab and pasting time were considered simultaneously using desirability function approach. Validation experiment results revealed that the two most important qualities of pretzel, moisture content and Δ E ab could be reliably predicted.