期刊
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
卷 19, 期 4, 页码 859-872出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10942912.2015.1045516
关键词
Wheat flour; Grape seed flour; Mixolab; Epifluorescence light microscopy; Optimization
In this work, the response surface methodology was used to determine the optimum level of input variables, gluten deformation index (mm) and the level of grape seed flour (%) addition in wheat flour that improve falling number index and Mixolab dough rheological parameters. The full factorial model was the best compatible model which fitted to each response. A replacement dose of 4.08% in wheat flour with gluten deformation index value of 8.27 mm was found optimal. The influence of optimum values of variables on dough microstructure has been investigated using epifluorescence light microscopy.
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