Mathematical models for selection of optimum condition during breadmaking

ABSTRACT

The effect of dough temperature on water absorption, mixing time, gas production and bread quality during panned bread-making was studied by nonlinear regression analysis. Giza 150, Giza 156 and Shnab wheat flours were used. Dough temperatures were varied from 25 to 40C. Baking tests showed that dough mixed and fermented at 30-35C had essentially equal loaf characteristics, while dough mixed and fermented at 25 or 40C produced bread with inferior grain and lower in the loaf volume. The applied mathematical model indicated a good agreement between observed and predicted data within the studied experimental region. The maximum gas production of 250, 270, 295 mmHg was obtained when using optimum fermentation temperature 34, 34, 31C in the 3 flours, respectively. The reduction of mixing and fermentation periods ranged from 6-20% when the dough was mixed and fermented at optimum temperature