Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality

Santos, I. R.; Mattioni, B.; Zibetti, A. W.; Miranda, M. Z.; Scheuer, P. M.; Francisco, A.; Di Luccio, M.

Response surface methodology assessment of the effect of whole wheat flour and fat replacer levels on bread quality

2016

Bread is a staple of the human diet, and can be used as a vehicle to increase dietary fiber intake and decrease fat intake. Specific volume is one of the most important visual characteristics of breads that influence consumer choice, and, alongside hardness, contributes to quality assessment. Thus, this study aims to evaluate the effect of different amounts of whole-wheat flour and fat replacer (enzymatically modified corn starch) on quality parameters of breads produced on a pilot scale. Particle size analysis of flour and starch mixtures revealed uneven particle size, and physical-chemical analysis showed that bread containing higher levels of whole-wheat flour had high insoluble fiber, fat, ash, and protein content. Mathematical models were for specific volume and hardness were obtained and validated through response surface methodology. Model fit results showed a significant linear effect both for specific volume and for hardness, with an inverse trend between these parameters. Predicted values were very close to those obtained experimental.

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