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KMID : 0380620130450020180
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 2 p.180 ~ p.190
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Optimization of White Pan Bread Preparation by Addition of Black Barley Flour and Olive Oil using Response Surface Methodology
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Kim Jin-Kon
Kim Young-Ho
Oh Jong-Chul
Yu Hyeon-Hee
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Abstract
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The purpose of this study was to determine the optimal amount of 2 ingredients, i.e., black barley flour (X1), and olive oil (X2), for the production of white pan bread from black barley flour. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points, including 2 replicates for black barley flour and olive oil. Significant differences were found in the results of the physical and mechanical properties analysis of each sample, including weight (p<0.05), volume (p<0.01), specific loaf volume (p< 0.01), color L (p<0.01), color a (p<0.001), color b (p<0.05), hardness (p<0.001), springiness (p<0.01), cohesiveness (p< 0.01), gumminess (p<0.001) and chewiness (p<0.05). Significant differences in the sensory measurements were observed in color (p<0.01), appearance (p<0.01), texture (p<0.05), taste (p<0.05) and overall quality (p<0.05). The optimum formulation, which was calculated using the numerical and graphical methods, was determined to be 18.00% black barley flour and 1.80% olive oil.
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KEYWORD
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response surface methodology, white pan bread, black barley flour, olive oil
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