Abstract
This study investigated the effect of baking temperature and time on the physical properties of bread from 10% cocoyam and 90% wheat flour. A central composite rotatable experimental design with two factors and five levels were used. The independent factors were baking temperature (174.82 – 251.18oC) and baking time (30 – 45min). The responses were specific loaf volume (Y1), crumb moisture (Y2), crumb hardness (Y3) and overall acceptability (Y4). Thirteen (13) baking trials were performed with five center points and eight non center points. The specific loaf volume (3.35 – 3.9cm3/g), crumb moisture content (32.1 – 35%), crumb hardness (70 – 70.48N) and overall acceptability (4.85 – 8) varied significantly (P<0.05) with the baking temperature and time. The panelists preferred the bread baked at 186oC for 45min.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.