Optimisation of hard pretzel production
2007
Yao, Ni | Floros, John D. | Seetharaman, Koushik
Absence of a thorough understanding of the baking conditions on hard pretzel quality has resulted in considerable loss of production and on productivity. Baking time, oven zone 1 temperature, drying time and kiln drying temperature were identified as important factors affecting pretzel quality in modern pretzel production, from a total of eleven factors following a screening experiment design. A central composite circumscribe design was then employed to optimise these four variables. The test for lack of fit was not significant (P < 0.05) for the responses, except for colour a* values. The analysis of variance of the responses indicated that models explained 99%, 91% and 87% variability for moisture content, ΔEab and pasting time, respectively. The four variables were optimised when pretzel moisture content, ΔEab and pasting time were considered simultaneously using desirability function approach. Validation experiment results revealed that the two most important qualities of pretzel, moisture content and ΔEab could be reliably predicted.
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