Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

  • Camelia Arghire Stefan cel Mare Univeristy, Faculty of Food Engineering, Suceava
  • Silvia Mironeasa Stefan cel Mare Univeristy, Faculty of Food Engineering, Suceava
  • Georgiana Gabriela Codină Stefan cel Mare Univeristy, Faculty of Food Engineering, Suceava
Keywords: native inulin, water absorption, optimization, bread quality

Abstract

The aim of this study was to evaluate the effect of native inulin addition on the wheat flour bread quality. Since it is known the fact that inulin addition decreases wheat flour dough water absorption, we wanted to obtain an optimum formulation of wheat flour bread by response surface methodology considering independent process variables in fixed proportion of inulin fiber in wheat flour as 0, 2.5, 5 and 10% and water addition as 45, 50, 55 and 60 %. With respect to bread quality characteristics, loaf volume, porosity and elasticity were evaluated. The results showed that the optimum bread formulation was obtained for native inulin addition of 3.52% and water absorption of 55.62% for which predicted bread quality characteristics are 373.08cm3/100g loaf volume, 85.07% porosity and 92.57% elasticity.

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Published
2016-06-27
How to Cite
Arghire, Camelia, Silvia Mironeasa, and Georgiana Gabriela Codină. 2016. “Optimization of Bread Quality from 650 Wheat Flour Type With Native Inulin by Response Surface Methodology”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 40 (1), 32-42. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/1338.
Issue
Vol 40 No 1 (2016)
Section
ORIGINAL ARTICLES