Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough

Effects of different types of formulation and mixing conditions on the bread-making qualities of French bread were evaluated. Bread dough was prepared using a strong flour ( W=245). A three-level Box and Behnken experimental design was used to evaluate the effect of three parameters: ascorbic acid,...

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Bibliographic Details
Published in:Journal of food engineering 2000-03, Vol.43 (4), p.197-203
Main Authors: Rouillé, J, Le Bail, A, Courcoux, P
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
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Summary:Effects of different types of formulation and mixing conditions on the bread-making qualities of French bread were evaluated. Bread dough was prepared using a strong flour ( W=245). A three-level Box and Behnken experimental design was used to evaluate the effect of three parameters: ascorbic acid, alpha amylase with hemicellulase activity and mixing time. Experimental responses, considered as bread qualities in this work, were the dough stick length, the dough volume, the gas volume during proofing and the bread volume. The mixing time appeared to be the main effect playing a role on the bread volume.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(99)00148-X