Application of response surface methodology in the development of specialty bread with sugar beet molasses, flax seed and vital wheat gluten
2012
Šimurina, O.D., Institute for Food Technology, Novi Sad (Serbia) | Ikonić, B.B., Faculty of Technology, Novi Sad (Serbia) | Jevtić−Mučibabić, R.C., Institute for Food Technology, Novi Sad (Serbia) | Belović, M.M., Institute for Food Technology, Novi Sad (Serbia) | Koprivica, G.B., Faculty of Technology, Novi Sad (Serbia) | Mišljenović, N.M., Faculty of Technology, Novi Sad (Serbia)
Sugar beet molasses can be used as an ingredient in the production of bakery products (special types of dark bread) and fine bakery products (various biscuit types especially those of gingerbread type). Earlier studies showed that incorporation of molasses in the production of standard bread produced significant improvements in the nutritive profile of bread (firstly the mineral content) but impaired bread volume and crumb elasticity and increased crumb firmness. In order to improve the specific volume and textural properties of specialty bread made with molasses, natural ingredients were added: vital wheat gluten and flax seed. Vital wheat gluten is important dough improver which contributes to better sensory properties of bread (improvement of bread volume). The addition of flax seed in the bread formulation has been shown to positively affect the sensory quality of the end product (and crumb texture) as well as its nutritional value (high content of dietary fibers, lignans, omega-3 and omega-6 acids). The ingredients were added at three various levels (molasses at 5%, 10%, 15% levels; flax seed 4%, 6%, 8% levels; wheat gluten 0%, 2%, 4% levels, flour basis) with the objective of optimizing the formulation that provides higher volume and better textural characteristics. Since there was a strong dose dependent relation among the tested attributes, the optimal doses of ingredients were determined using the method of desirability function. The aim of optimization was to maximize the specific volume and minimize the hardness. It was found that the optimized doses for ingredients were: sugar beet molasses 5%, flax seed 8% and vital gluten 3.96%. The estimated values for specific volume were 4.55 ml/g and hardness 953.25 gf.
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