Modeling and optimization of dough recipe for breadsticks

Abstract

During the work, the authors studied the combined effect of non-traditional raw materials on indicators of quality breadsticks, mathematical methods of experiment planning were applied. The main factors chosen were the dosages of flaxseed flour and grape seed oil. The output parameters were the swelling factor of the products and their strength. Optimization of the formulation composition of the dough for bread sticks was carried out by experimental- statistical methods. As a result of the experiment, mathematical models were constructed in the form of regression equations, adequately describing the process of studies. The statistical processing of the experimental data was carried out by the criteria of Student, Cochran and Fisher (with a confidence probability of 0.95). A mathematical interpretation of the regression equations was given. Optimization of the formulation of the dough for bread sticks was carried out by the method of uncertain Lagrange multipliers. The rational values of the factors were determined: the dosage of flaxseed flour - 14.22% and grape seed oil - 7.8%, ensuring the production of products with the best combination of swelling ratio and strength. On the basis of the data obtained, a recipe and a method for the production of breadsticks "Idea" were proposed (TU (Russian Technical Specifications) 9117-443-02068106-2017).