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    The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics

    Access Status
    Fulltext not available
    Authors
    Villarino, Casiana
    Jayasena, Vijay
    Coorey, Ranil
    Chakrabarti-Bell, S.
    Johnson, Stuart
    Date
    2014
    Type
    Journal Article
    
    Metadata
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    Citation
    Villarino, C. and Jayasena, V. and Coorey, R. and Chakrabarti-Bell, S. and Johnson, S. 2014. The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics. International Journal of Food Science & Technology. 49: pp. 2373-2381.
    Source Title
    International Journal of Food Science and Technology
    DOI
    10.1111/ijfs.12595
    ISSN
    0950-5423
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/11454
    Collection
    • Curtin Research Publications
    Abstract

    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.

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