文章基本信息

标题：Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology
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作者：Camelia ARGHIRE ; Silvia MIRONEASA ; Georgiana Gabriela CODINĂ 等
期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：1
页码：32-42
出版社：Galati University Press
摘要：The aim of this study was to evaluate the effect of native inulin addition on thewheat flour bread quality. Since it is known the fact that inulin addition decreaseswheat flour dough water absorption, we wanted to obtain an optimum formulationof wheat flour bread by response surface methodology considering independentprocess variables in fixed proportion of inulin fiber in wheat flour as 0, 2.5, 5 and10% and water addition as 45, 50, 55 and 60 %. With respect to bread qualitycharacteristics, loaf volume, porosity and elasticity were evaluated. The resultsshowed that the optimum bread formulation was obtained for native inulinaddition of 3.52% and water absorption of 55.62% for which predicted breadquality characteristics are 373.08cm3/100g loaf volume, 85.07% porosity and92.57% elasticity.
关键词：native inulin; water absorption; optimization; bread quality