Optimization of the specialty bread formulation containing sugar beet molasses, flax seed and vital wheat gluten
2012
Šimurina, Olivera D. (Institute for Food Technology, Novi Sad (Serbia)) | Filipčev, Bojana V. (Institute for Food Technology, Novi Sad (Serbia)) | Ikonić, Bojana B. (Faculty of Technology, Novi Sad (Serbia)) | Belović, Miona M. (Institute of Food Technology, Novi Sad (Serbia)) | Jevtić-Mučibabić1, Rada C. (Institute of Food Technology, Novi Sad (Serbia)) | Bodroža-Solarov, Marija I. (Institute for Food Technology, Novi Sad (Serbia)) | Cvetković, Biljana R. (Institute for Food Technology, Novi Sad (Serbia))
In order to improve the specific volume and textural properties of specialty bread made with molasses, the following natural ingredients were added: vital wheat gluten and flax seed. Individual and interactive effects of the added ingredients on specific volume, hardness, springiness and cohesiveness were evaluated using the method of response surface methodology (RSM). Effects were mainly related to the doses of the tested ingredients. In general, the increased doses of vital gluten increased bread volume and flax seed improved bread crumb resilience. Since there was a strong dose dependent relation among the tested attributes, the optimal doses of the ingredients were determined through the desirability function. The aim of the optimization was to maximize the specific volume and minimize hardness. It was found that the optimized doses for ingredients were the following: 5% of sugar beet molasses, 8% of flax seed and 3.96% of vital gluten. The estimated values for specific volume were 4.55 ml/g and hardness 953.25 gf.
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