engleski

Optimization of bread quality properties applying response surface methodology

Response surface methodology was used to optimize the baking conditions (fermentation time and temperature, mixing time and baking temperature) in order to obtain optimal bread quality. Weight loss (WL) of bread during the baking process is directly associated with weight loss and reduction of final product quality, so it need to be minimized. In this work white wheat bread made from Croatian winter wheat cultivar Golubica according to ICC standard method No 131 was used. Results showed that the data were adequately fitted into the second-order polynomial model. The linear term of independent variables, fermentation time and temperature, and baking temperature had a significant effect on the weight loss of bread during baking. The analysis of variance showed that baking temperature was the most important factor of the process (p < 0.0001). Optimum baking conditions were obtained at: fermentation temperature of 25 °C and time of 42 min, dough mixing time 3 min (slow mode) and 7 min (fast mode), and baking temperature of 220 °C. Under these conditions, the weight loss was 12.7023% which is in agreement with optimal bakery production standards.

bread ; weight loss ; response surface methodology ; optimization

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