Optimization of Levels of Gums for Improving Physical Properties of Yeast Leavened Bread Using Response Surface Methodology

Abstract

In present research work, the levels and combinations of gums were optimized by using response surface methodology (RSM) to prepare bread with better properties. For this purpose, Guargum, Xanthan gum, Carboxy Methyl Cellulose (CMC) were added in different levels and combinations. Effect of gums on the rheological properties of premix (combination of flour and gums) their impact on the physical properties of the bead was observed. Response Surface Methodology (RSM) was applied to estimate the responses of independent variables. The responses for farinographic characteristics from Box Behnken Design (BBD) showed significant effect of variables. However, linear terms of variables did not affect the farinographic characteristics considerably except degree of softening. The results regarding physical properties of the flour revealed that the regression coefficients as well as correlation coefficients related to the physical properties of bread like texture, volume, water activity and weight under the influence of independent variables were sufficient for a well fitted response surface model. The effects of linear terms, quadratic terms and their interaction of independent variables showed significant effects on physical properties especially volume of bread during storage. For the target values of farinographic and physical properties of bread, the optimized variable levels of gums were 0.501% (Guargum), 0.504% (Xanthan gum) and 0.481% (CMC).