Optimization of Dough Mixing Time and Mixing Speed To Improve Dough Rheology and Quality of Barbari Bread Using Response Surface Methodology

Abstract

Efforts to improve the quality of bakery products are increasing every day. Several techniques were developed for this purpose. In this study the possibility of betterment and optimization of quality properties of dough and Barbari bread with emphasis on process variables using rotatable response surface methodology were investigated. The independent process variables for baking process were dough mixing time at low speed (MTLS) (63 rpm) and high speed (MTHS) (180 rpm) from 2 to 8 min and dependent process variables were dough adhesiveness, dough cohesiveness, dough hardness, dough resilience, dough stickiness and specific volume of Barbari bread. Statistical results showed that all the process variables have a significant effect on all the responses. The linear terms of MTHS was the most effective factor on dough stickiness and dough resilience. Quadratic terms of MTHS and MTLS were the most effective factor on dough cohesiveness and dough hardness and specific volume of Barbari bread, respectively. Interaction terms of process variables have significant effect (p <0.05) on dough adhesiveness. Optimization showed that the best dough rheology and quality of Barbari bread were achieved when the MTHS and MTLS were 7.17 and 2 min, respectively. Keywords: Optimization, Response surface methodology, Quality, Processing variation, Barbari bread, Dough mixing