Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology

Peluola-Adeyemi O.a, Obi T.e and Ugbogu D.i

Journal of Food Technology Research, 2016, vol. 3, issue 2, 63-71

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.

Keywords: Bread; 90% Wheat flour; 10% Cocoyam flour; Temperature; Time; Response surface methodology (search for similar items in EconPapers)
Date: 2016
References: Add references at CitEc
Citations:

Downloads: (external link)
https://archive.conscientiabeam.com/index.php/58/article/view/360/491 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:pkp:joftre:v:3:y:2016:i:2:p:63-71:id:360

Access Statistics for this article

More articles in Journal of Food Technology Research from Conscientia Beam
Bibliographic data for series maintained by Dim Michael ().