The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin-wheat bread physical attributes. Factorial models show that...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Published: |
Wiley-Blackwell Publishing Ltd.
2014
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/11454 |
| _version_ | 1848747810256584704 |
|---|---|
| author | Villarino, Casiana Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart |
| author_facet | Villarino, Casiana Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart |
| author_sort | Villarino, Casiana |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin-wheat bread physical attributes. Factorial models show that bread specific volume was positively associated with sponge and dough mixing time (P = 0.01) and baking time (P = 0.02). Crumb area was positively associated (P = 0.01) with sponge and dough mixing time. Final proofing time positively influenced cell wall thickness (P < 0.01) and cell diameter (P < 0.01) but negatively affected number of cells (P < 0.01). Cell diameter was positively associated with baking time (P = 0.04), whilst number of cells was negatively influenced by sponge and dough mixing time (P = 0.01). Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised. |
| first_indexed | 2025-11-14T06:55:04Z |
| format | Journal Article |
| id | curtin-20.500.11937-11454 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T06:55:04Z |
| publishDate | 2014 |
| publisher | Wiley-Blackwell Publishing Ltd. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-114542017-09-13T14:53:53Z The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics Villarino, Casiana Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart wheat factorial design bread lupin baking crumb quality Factorial experimental design was used to investigate the effects of: sponge proofing time (min), sponge and dough mixing time (min), final proofing time (min), final proofing temperature (°C) and baking time (min) on Australian sweet lupin-wheat bread physical attributes. Factorial models show that bread specific volume was positively associated with sponge and dough mixing time (P = 0.01) and baking time (P = 0.02). Crumb area was positively associated (P = 0.01) with sponge and dough mixing time. Final proofing time positively influenced cell wall thickness (P < 0.01) and cell diameter (P < 0.01) but negatively affected number of cells (P < 0.01). Cell diameter was positively associated with baking time (P = 0.04), whilst number of cells was negatively influenced by sponge and dough mixing time (P = 0.01). Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised. 2014 Journal Article http://hdl.handle.net/20.500.11937/11454 10.1111/ijfs.12595 Wiley-Blackwell Publishing Ltd. restricted |
| spellingShingle | wheat factorial design bread lupin baking crumb quality Villarino, Casiana Jayasena, Vijay Coorey, Ranil Chakrabarti-Bell, S. Johnson, Stuart The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title_full | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title_fullStr | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title_full_unstemmed | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title_short | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics |
| title_sort | effects of bread-making process factors on australian sweet lupin-wheat bread quality characteristics |
| topic | wheat factorial design bread lupin baking crumb quality |
| url | http://hdl.handle.net/20.500.11937/11454 |