Optimization of oxidative improver's formulation for the wheat flours with different extraction rates

• Главные авторы: Mahsa Shafiesoltani (Автор), Mania Salehifar (Автор), Saeed Baeghbali (Автор)
• Формат: ‌
• Опубликовано: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2022-01-05.
• Предметы: Research Article
• Online-ссылка: Connect to this object online.

Итог

<p>In this study, the effect of oxidative improvers such as glucose oxidase (10-30 mg/kg) and ascorbic acid (50-150 mg/kg) were compared on the rheological properties of two sets of flours with different extraction rates (75% and 82%). The optimized formulation via the response surface method revealed that the oxidative improvers have a different reaction in different types of flours. In flours with a 75% extraction rate, glucose oxidase played the main role, while in the flours with an 82% extraction rate, ascorbic acid was more effective. Also, this study showed that the effects of both improvers are dose-dependent, for the 75% extraction rate of flour, the optimal dose of glucose oxidase is 23 mg/kg, and for the 82% extraction rate of flour, the optimal dosage is 90 mg/kg of ascorbic acid. Finally, the effect of the optimal formulation was investigated on the bread properties and the results were compared with the control sample.</p>

DOI

10.17352/2455-815X.000137