PROPERTY ASSESSMENT OF STEAMED BREAD ADDED WITH CELLULASE BY USING FUZZY MATHEMATICAL MODEL

This study analyzed effects of cellulase on farinograph properties of wheat flour and extensograph properties of wheat dough and assessed sensory properties of steamed bread added with different contents of cellulase by fuzzy mathematical model. The result indicated that cellulase did not have significant effects on water absorption rate, stability time and development time of wheat flour. When the concentration of cellulase was 80 mg/kg, farinograph quality number reached peak value. Furthermore, cellulase impacted extensograph properties of wheat dough under different fermentation conditions. Sensory properties assessment based on fuzzy mathematical model showed the optimum concentration of cellulase was 60 mg/kg wheat flour if steamed bread with both good and medium sensory properties could be accepted by consumers. The result, which showed that cellulase could be used in steamed bread production to replace some unhealthy synthetic additives, will contribute greatly to the food safety in many Asian countries. PRACTICAL APPLICATIONS Quality of steamed bread is an important concern in cereal product industry. High content of dietary fiber negatively impacts sensory properties of steamed bread. Cellulase is a type of enzyme that could degrade dietary fiber. In order to make healthy steamed bread with good property, we use cellulase to replace synthetic chemicals in steamed bread production. The result of this study could be used in steamed bread processing. Furthermore, our idea will encourage more engineers to focus on the use of healthy additives in steamed bread processing.