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INVESTIGATION OF THE PROCESS PARAMETERS USING RESPONSE SURFACE METHODOLOGY ON THE QUALITY OF CRUSTLESS BREAD BAKED IN A WATER‐SPRAYING OVEN
Author(s) -
MONDAL ARPITA,
DATTA ASHIS KUMAR
Publication year - 2011
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.1745-4530.2009.00560.x
Subject(s) - moisture , water content , food science , mathematics , water activity , response surface methodology , materials science , chemistry , composite material , statistics , engineering , geotechnical engineering
A special type of water‐spraying oven was developed where crustless bread was prepared by gently baking the dough at different combinations of baking temperature and baking time, and spraying water at prefixed intervals on the surface of the dough. Response surface methodology was used to investigate the influence of predictor variables on bread quality in terms of surface moisture, bottom moisture, color value in terms of L*, b* and softness in terms of cutting force. In the study, each predictor variable was varied at three levels. Temperature was varied, at 160C, 170C and 180C, baking time at 25 min, 30 min and 35 min, and water (2 mL)‐spraying interval as 6 min, 8 min and 10 min. Quadratic models were developed to fit with experimental data. Higher temperature and time led to a decreased surface, bottom moisture and b*. Shorter water‐spraying intervals led to an increased L* and softness. At optimized conditions, when baking temperature, baking time and water‐spraying interval were 168.73C, 29.28 min and 8.6 min, respectively, crustless bread was yellowish white.PRACTICAL APPLICATIONS Crustless bread is not a popular item of merchandise as baking of crustless bread is not commonly practiced. In this work, an attempt has been made to optimize the process parameters associated with the baking of crustless bread. The application in the industry is likely to be far‐reaching once the outcome of this work is properly documented. Present statistics point to a 45% wastage of bread loaves because of removal of crust at homes. Crustless bread could lead to a significantly less wastage of loaves as well as better financial return for the bakers. Presently, the crustless bread sold in the market is the result of crust removal after baking, and it has been established that formation of crust leads to synthesis of acrylamide, which is a carcinogen. Hence, the baking of crustless bread can provide the industry with a better quality product as well.