University of Khartoum

Optimization of Bread Baking Conditions in Superheated Steam Oven Using Response Surface Methodology

Optimization of Bread Baking Conditions in Superheated Steam Oven Using Response Surface Methodology

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Title: Optimization of Bread Baking Conditions in Superheated Steam Oven Using Response Surface Methodology
Author: Osman, Rasha Musa; Yang, Tajul Aris; Mudawi, Mona Hassan Ali; Abdelrahim, Saifeldin Mohamed Khair
Abstract: The objective of the study was to optimize the bread baking condition in superheated steam oven. Independent variables were the baking time (20, 25, and 30 min) and the baking temperature (180, 200 and 220°C). The bread quality parameter including moisture content, color and texture properties were measured. The response surface methodology was used for the optimization. The effect of baking condition on the parameters of bread were investigated using second- order central composite design. Baking temperature and time significantly affect moisture content and color of bread. Numerical optimization and superimposed contour plots suggested the optimum baking condition of bread to be 180 °C (temperature) and 20.77 minutes (time). The optimum moisture content, L* and hardness value are predicted to be 38.52 %, 76.24 and 13.26 N of the baked bread respectively. Baking bread in these conditions produce high quality bread in terms of moisture content, color and texture properties
URI: http://khartoumspace.uofk.edu/123456789/26562


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