Influence of formulation and mixing conditions on breadmaking qualities of French frozen dough

被引：52

作者：

Rouillé, J ^{[1
]}

Le Bail, A ^{[1
]}

Courcoux, P ^{[1
]}

机构：

[1] ENITIAA, Dept Genie Proc Alimentaires, F-44322 Nantes 3, France

来源：

JOURNAL OF FOOD ENGINEERING | 2000年 / 43卷 / 04期

关键词：

D O I：

10.1016/S0260-8774(99)00148-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Effects of different types of formulation and mixing conditions on the bread-making qualities of French bread were evaluated. Bread dough was prepared using a strong flour (W = 245). A three-level Box and Behnken experimental design was used to evaluate the effect of three parameters: ascorbic acid, alpha amylase with hemicellulase activity and mixing time. Experimental responses, considered as bread qualities in this work, were the dough stick length, the dough volume, the gas volume during proofing and the bread volume. The mixing time appeared to be the main effect playing a role on the bread volume. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：197 / 203

页数：7