Noura Jamal (1)* , Ramez Mohammad(1) and Mahmoud Alio(2).
(1). department of Food Science, Faculty of Agricultural, Tishreen University, Lattakia, Syria.
(2). department of Agricultural Economy, Faculty of Agricultural, Tishreen University, Lattakia, Syria.
(*Corresponding author: Noura Jamal. E-Mail noura.jamal@tishreen.edu.sy)
Received:22/03/2022 Accepted:12/05/2022
Abstract:
The response surface methodology was used to determine the optimal proportions of different diameters of Golan 2 wheat bran to produce Arabic bread, to verify the impact of two independent variables: the ratio of addition and the size of bran diameters on the response factor, namely the rheological characteristics by Mixolab apparatus and the sensory characteristics of Arabic bread. This study was carried out in the laboratory of the Department of Food Sciences at the Faculty of Agriculture university of Tishreen university and in one of the private ovens between 2020-2021 The experimental values were selected based on the results of the initial experiments where bran diameters greater than 1000 microns were excluded as a result of their negative impact on various rheological and sensory properties, less than 1,000 microns of bran were used at ratios (5-20)%. It was found that the optimal conditions for the maximum use of bran while maintaining sensory characteristics are 250 micron diameters by 14.1%, where the tests of Mixolab showed that the reduction of bran diameters reduced the time needed for the development of dough and gave longer time in the stability of the dough, and the results of baking showed the increase in the rise of the loaf with the decrease in the size of bran diameters, this indicates improved quality properties for the resulting bread.
Keywords: Response surface methodology, bran, rheological, Arabic bread, Golan2 wheat, different diameters.
Full paper in Arabic: pdf