Using response surface methodology to evaluation and  optimization of dough mixing time on quality  properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3,  Mortazavi. S. A. 4

Using response surface methodology to evaluation and optimization of dough mixing time on quality properties of barbari bread Razavizadegan jahromi, S. H. 1ïª, Tabatabaee yazdi, F. 2, Karimi, M. 3, Mortazavi. S. A. 4

Abstract

In current study, rotatable response surface method was employed for optimizing the effect of dough mixing time in low speed (MTLS) (63 rpm, 2-8 min) and dough mixing time in high speed (MTHS) (180 rpm, 2-8 min) on bread quality (moisture, water activity and specific volume) and shelf life (bread hardness during 6 days) of Barbari bread. The results showed that linear term of MTHS was effective factor on moisture and bread hardness in day 4. Water activity and specific volume was forcefully affected with quadratic effects of MTHS and MTLS. Besides, interaction terms of MTHS×MTLS has the highest effect on bread hardness during storage. The best bread quality and shelf life was achieved in 7.24 min MTHS and 3.45 min MTLS.

Keywords

Barbari bread

shelf life

Quality

Process variables

Optimization