Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
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DOI：
10.1016/j.foodchem.2006.01.029
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发表时间：
2007-01-01
期刊：
影响因子：
8.8
通讯作者：
Oliveira, K. C.
中科院分区：
文献类型：
--
作者：
Junqueira, R. M.;Castro, I. A.;Oliveira, K. C.
本研究的目的是应用响应面法 (RSM) 统计技术来优化三种氧化剂化合物（包括脂氧合酶 (x(1))、过氧化苯甲酰 (x(2)) 和抗坏血酸 (x(3))）对小麦面粉颜色和面团某些流变特性的影响比例。 P、L 和 W 参数是使用“Chopin”肺泡描记器获得的。面粉颜色以亮度 (Lc) 和色调 (b) 为特征，使用 HunterLab 色度计进行测量，并由选定的评委进行目测排名。三个回归模型对因变量 P、L 和 Lc 进行了拟合，结果显示不显着失拟合 (p > 0.114)，且确定系数较高（分别为 0.92、0.84 和 0.94）。通过回归优化获得含有 0.27% x(1)、4.80 ppm x(2) 和 325 ppm x(3) 的混合物，并用于验证模型。这些结果表明，RSM 可以代替经验方法来确定通常用于改善小麦面粉颜色和流变参数的氧化剂化合物之间的最佳比例。 (c) 2006 Elsevier Ltd. 保留所有权利。
The objective of this study was to apply the statistical technique known as response surface methodology (RSM) to optimize the proportion between three oxidant compounds compromising lipoxygenase enzymes (x(1)), benzoyl peroxide (x(2)) and ascorbic acid (x(3)) on wheat flour colour and some rheological characteristics of the dough. P, L and W parameters were obtained using a "Chopin" alveograph. Flour colour, characterized by brightness (Lc) and hue (b), was measured using a HunterLab colorimeter and was ranked visually by selected judges. Three regression models were fitted to the dependent variables P, L and Lc and showed non-significant lack of fit (p > 0.114) with an elevated determination coefficient (0.92, 0.84 and 0.94, respectively). A mixture containing 0.27% of x(1), 4.80 ppm of x(2) and 325 ppm of x(3) was obtained from the regression optimization and used for validating the models. These results suggest that, instead of the empirical methods, RSM can be applied to determine the optimal proportion between oxidant compounds normally used to improve colour and rheological parameters in wheat flour. (c) 2006 Elsevier Ltd. All rights reserved.