Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

Analysis of the influence and optimization of concentration of organic acids on chemical and physical properties of wheat dough using a response surface methodology and desirability function

In order to improve physical and chemical properties of dough produced from wheat flour of suboptimal quality (protein content 10.7% dry basis, dough energy 4.0 cm2), optimal doses of ascorbic and citric acid were evaluated using a response surface methodology and desirability function. The paper...

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Bibliographic Details
Main Authors: Šimurina Olivera D., Filipčev Bojana V., Jovanov Pavle T., Ikonić Bojana B., Simović-Šoronja Dragana M.
Format: Article
Language:English
Published: Association of Chemical Engineers of Serbia 2013-01-01
Series:Hemijska Industrija
Subjects:
ascorbic acid
citric acid
dough energy
dough extensibility
regression models
optimization
Online Access:http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200039S.pdf

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