The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

Resultado de la investigación: Contribución a una revistaArtículo

8 Citas (Scopus)

Resumen

The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water-soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non-hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.
Idioma originalInglés estadounidense
Páginas (desde-hasta)157-164
Número de páginas140
PublicaciónInternational Journal of Food Science and Technology
DOI
EstadoPublicada - 1 feb 2005

Huella dactilar

Bread
response surface methodology
Yeast
breads
yeast
ingredients
Yeasts
Fermentation
yeasts
fermentation
Sugars
milk
Color
sugar
Milk
sugars
color
dried milk
shortenings
Powders

Citar esto

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abstract = "The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water-soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non-hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.",
author = "Georgina Calder{\'o}n-Dom{\'i}nguez and Reynold Farrera-Rebollo and Ram{\'o}n Arana-Errasqu{\'i}n and Rosalva Mora-Escobedo",
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AU - Calderón-Domínguez, Georgina

AU - Farrera-Rebollo, Reynold

AU - Arana-Errasquín, Ramón

AU - Mora-Escobedo, Rosalva

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AB - The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water-soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non-hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.

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