Elaboration bread with added rice flour and modeling of sensory attributes through response surface methodology

被引：0

作者：

Alvis A. ^{[1
]}

Pérez L. ^{[1
]}

Arrazola G. ^{[1
]}

机构：

[1] Universidad de Córdoba, Programa de Ingeniería de Alimentos, Facultad de Ciencias Agrícolas, Córdoba, Carrera 6 No 76-103, Km 3, vía Cereté

来源：

Informacion Tecnologica | 2011年 / 22卷 / 05期

关键词：

Bread; Brown rice; Modeling and correlation; Sensory attributes;

D O I：

10.4067/S0718-07642011000500005

中图分类号：

学科分类号：

摘要：

The production of bread with added rice flour through 17 experimental formulas. This with the aim of finding a formulation for the production of bread that presents better physical and sensory properties and improved nutritional quality. Baking was carried out with the necessary moisture to keep the mix with constant consistency. The sensory attributes of the bread were evaluated by a trained panel and the analysis was performed using response surface graphs for each of the variables evaluated. Highly significant linear correlations were obtained between experimental hardness, elasticity and specific volume and hardness and the characteristics determined by the judges. It is concluded that the mathematical models developed in this work can replace the sensory evaluation of the studied properties and determine the best formulation for the production of bread.

引用

页码：29 / 38

页数：9

共 22 条

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