Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements

Ylimaki, G.; Hawrysh, Z.J.; Hardin, R. T.; Thomson, A. D.

doi:10.1111/j.1365-2621.1988.tb07846.x

Cited by 52 publications

(30 citation statements)

References 9 publications

(6 reference statements)

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“…The innovative character of the paper lies in the fact that so far there has been no research of the combined effects of these enzymes in flour of substandard quality. Response surface methodology (RSM) is a statistical technique that has been successfully applied in the development and optimization of cereal products (Ylimaki et al, 1988;Gallagher et al, 2003;Šimurina et al, 2012). The objective of the presented study was to evaluate the combined effects of transglutaminase, lipase and xylanase addition on the dough viscoelastic properties, using small deformation mechanical testing and explore the possibility of improving behavior during handling the dough of substandard flour.…”

Section: Introductionmentioning

confidence: 99%

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

Simurina

Filipcev²,

Hadnadjev-Dapcevic³

et al. 2014

Food & Feed Res

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ABSTRACT:The objective of this study was to analyze the individual and synergistic effects of three enzyme preparations (transglutaminase, lipase and xylanase) on the viscoelastic properties of wheat dough made from flour of substandard quality. A response surface methodology using Box-Behnken experimental design was used to evaluate the effects on the dynamic and creep-recovery parameters of dough. The results confirmed that the strengthening effect were observed by transglutaminase and lipase addition. The storage modulus increased with transglutaminase and lipase addition applied in doses of 15 mg/kg to 30 mg/kg, whilst xylanase (applied in doses of 25-50 mg/kg) had no significant effect on dough storage modulus (G'). Significant interaction effects of transglutaminase and xylanase (P 0.1) increased the values of zero shear viscosity ( 0 ). The optimal levels of the tested enzymes were determined by the desirability function approach. It was found that the combined effect of 30.0 mg/kg of transglutaminase, 28.1 mg/kg of lipase and 38.6 mg/kg of xylanase achieved a positive synergistic effect on wheat dough viscoelasticity made from flour of substandard quality.

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Section: Introductionmentioning

confidence: 99%

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

Simurina

Filipcev²,

Hadnadjev-Dapcevic³

et al. 2014

Food & Feed Res

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“…Twenty sets of experiments were performed taking into account 3 factors viz., levels of pearl millet, powdered sugar and dairy whitener (Table 2). There were 6 experiments at centre point to calculate the repeatability of the method (Ylimaki et al 1988). A good model must be significant and the lack-of-fit must be insignificant.…”

Section: Raw Materials Pearl Millet Grains (Pennisetum Typhoides)mentioning

confidence: 99%

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

2012

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The objective of this study was to optimize the process of manufacturing instant kheer mix based on pearl millet instead of rice. Dairy whitener, pearl millet and powdered sugar were the responses studied by employing the 3-factor Central Composite Rotatable Design. The formulation with 15 g sugar, 30 g dairy whitener and 20 g pearl millet was found suitable for obtaining dry kheer mix. The analyses were based on scores of consistency, cohesiveness, viscosity and overall acceptability. The reconstituted product from the formulated kheer mix had an overall acceptability score of 7.66 and desirability index of 0.7663. The moisture, fat, protein, carbohydrate and ash contents of the dry mix product were 2.8, 4.38, 5.84, 85.88 and 1.1 %, respectively.

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“…Lazaridou et al (2007) have studied the effect of hydrocolloids on doughs made from rice flour, corn starch and sodium caseinate. The effect of carboxymethylcellulose (CMC)-hydroxypropylmethylcellulose (HPMC)-water combinations has been reported to replace gluten in the rice flour yeast breads (Ylimaki et al 1988). Rheological properties of rice pasta dough have been studied by creep-recovery tests for various formulations containing guar gum, casein and egg white mixtures (Sozer et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The milling of rice results in the production of broken grains, which are usually used for making traditional Oriental foods (Bhattacharya and Bhat 1997), and for brewing. If it is possible to make consumer acceptable rice products like bread from these broken grains, it will not only use effectively the broken grains to convert it to a value added product but also will be a better alternative for gluten allergic patients (Nishita and Bean 1979;Ylimaki et al 1988;Mi et al 1997). These studies indicate the usefulness of an additional binder for developing rice flour dough based bread.…”

Section: Introductionmentioning

confidence: 99%

Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

Dixit

Bhattacharya

2014

J Food Sci Technol

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The handling of rice flour doughs in terms of sheeting, flattening and rolling is difficult due to the absence of gluten forming proteins; scope exists to improve these characteristics by incorporating appropriate additives during the preparation of rice doughs. Different levels of additives such as whey protein concentrate (WPC) (0-10 %), xanthan gum (0-5 %), sucrose (0-20 %) and salt (0-2 %) have been incorporated, and the rheological (small-deformation oscillation) as well as sensory characteristics have been determined, in addition to microstructural observations and finding inter-relationships. The second order polynomial can adequately explain the rheological parameters like storage modulus, loss modulus and complex viscosity (R=0.863-0.889, p≤0.01) while it is poor for phase angle (R=0.659, p≤0.01). Among these additives, xanthan gum imparts the strongest effect (significant at p≤0.01) followed by whey protein concentrate. The effects of these additives are predominantly linear though quadratic effects are also significant in several cases. A cohesive microstructure with improved binding occurs with a high level (7.5 %) of WPC. It is concluded that a judicious selection of additives in appropriate levels can develop rice doughs that possess the desirable handling properties leading to preparation of products.

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Application of Response Surface Methodology to the Development of Rice Flour Yeast Breads: Objective Measurements

Cited by 52 publications

References 9 publications

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

Modification of the rheological properties of substandard quality wheat dough with different doses of selected enzymes

Optimization of the formulation and technology of pearl millet based ‘ready-to-reconstitute’ kheer mix powder

Rheological and sensory behaviour of rice flour dough: effect of selected additives in relation to dough flattening

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