OPTIMIZATION OF GRAPE PEELS PARTICLE SIZE AND FLOUR SUBSTITUTION IN WHITE WHEAT FLOUR DOUGH

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry

DUMITRU ZAHARIA¹  MĂDĂLINA IUGA²  SILVIA MIRONEASA²  COSTEL MIRONEASA³ 

[1] S.C. Dizing S.R.L. Brusturi, Neamţ, Romania ;Stefan cel Mare University of Suceava, Faculty of Food Engineering, 13 Universitatii Street, Suceava, Romania ;Stefan cel Mare University of Suceava, Faculty of Mechanical Engineering, Mechatronic and Management, MANSiD affiliated, 13 Universitatii Street, Suceava, Romania ;

关键词: grape peel;    optimization;    Rheofermentometer characteristics;    white wheat flour;    dynamic rheological properties;    white wheat flour;   

DOI  :  

来源: DOAJ

【 摘 要 】

Grape peels flour (GPF) is regarded as a good source of fiber to enrich baked products. The particle size and the amount of grape peels flour (GPF) added in white wheat flour (WWF) are essential formulation factors which affect dough rheology and bread quality. This study aimed to optimize formulation factors, GPF particle size and level of flour substitution in WWF dough using response surface methodology (RSM) with a full factorial design and multiple responses optimization approach. The results showed that the models developed for response variables, Rheofermentometer characteristics and dynamic rheological properties adequately described the relationships. The optimum value of formulation factors was found to be composite grape peels-wheat flours containing 4.67 % GPF of small particle size when desirability function method was applied.

【 授权许可】

Unknown