Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

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

Document Type : Research Article

Authors

Seyed Hossein Razavizadegan Jahromi
Farideh Tabatabaei Yazdi 1
Mahdi Karimi 2
Seyed Ali Mortazavi 1

1 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

2 Khorasan Razavi Agricultural and Natural Resources Research Center

https://doi.org/10.22067/ifstrj.v7i4.11707
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
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