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OPTIMIZATION OF NEW FLOUR IMPROVER MIXING FORMULA BY SURFACE RESPONSE METHODOLOGY
Author(s) -
GHORBEL RAOUDHA ELLOUZE,
KAMOUN AMEL,
NEIFAR MOHAMED,
CHAABOUNI SEMIA ELLOUZE
Publication year - 2010
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00270.x
Subject(s) - food science , gluten , ascorbic acid , wheat flour , chemistry , sodium alginate , rice flour , response surface methodology , sodium , chromatography , organic chemistry , raw material
In the present study, we search to improve the viscoelastic properties of wheat flour characterized by a low bread‐making quality. Six regulators were tested: broad bean flour, gluten, monodiglyceride (MDG), ascorbic acid, sodium alginate and a mixture of amylase and xylanase. A hybrid design was carried out in order to study the effect of these regulators on the alveographic properties of wheat flour dough. Two alveographic responses ( W: deformation energy and P / L: elasticity‐to‐extensibility ratio) were studied and simultaneously optimized via the desirability functions. An optimal mixture, containing 13.17 g/kg of broad bean flour, 15.13 g/kg of gluten, 0.155 g/kg of ascorbic acid, 3.875 g/kg of MDG, 2.75 g/kg of sodium alginate and 0.3 g/kg of enzyme mixture, was obtained and tested in a Tunisian flour. It led to a dough characterized by a W = 274 × 10 −4 J and P/L = 0.74 versus 191 × 10 −4 J and 0.40, respectively, for the Tunisian flour without improvers.PRACTICAL APPLICATIONS In this work, we developed a new flour improver mixing formula intended to be used with wheat flour characterized by a low bread‐making quality. This improver mixture is in powder form and contains 13.17 g of broad bean flour, 15.13 g of gluten, 0.155 g of ascorbic acid, 3.875 g of monodiglyceride, 2.75 g of sodium alginate and 0.3 g of enzyme mixture per kilogram of wheat flour. The incorporation of this improver mixture in low bread‐making quality wheatflour leads to an increase of its deformation energy ( W ) of about 43% and produces large volume bread.