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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dc.contributor.author Osman, Rasha Musa
dc.contributor.author Yang, Tajul Aris
dc.contributor.author Mudawi, Mona Hassan Ali
dc.contributor.author Abdelrahim, Saifeldin Mohamed Khair
dc.contributor.other Food Science & Technology en_US
dc.date 2017
dc.date.accessioned 2018-05-03T11:03:09Z
dc.date.available 2018-05-03T11:03:09Z
dc.date.submitted 2018
dc.identifier.uri http://khartoumspace.uofk.edu/123456789/26562
dc.description.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 en_US
dc.language.iso en en_US
dc.publisher University of Khartoum en_US
dc.subject bread; baking; superheated steam oven; optimization and response surface methodology en_US
dc.title Optimization of Bread Baking Conditions in Superheated Steam Oven Using Response Surface Methodology en_US
dc.type Publication en_US
dc.Faculty Agriculture en_US

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