The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
dc.contributor.author | Villarino, Casiana | |
dc.contributor.author | Jayasena, Vijay | |
dc.contributor.author | Coorey, Ranil | |
dc.contributor.author | Chakrabarti-Bell, S. | |
dc.contributor.author | Johnson, Stuart | |
dc.date.accessioned | 2017-01-30T11:24:52Z | |
dc.date.available | 2017-01-30T11:24:52Z | |
dc.date.created | 2014-10-15T20:00:18Z | |
dc.date.issued | 2014 | |
dc.identifier.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. | |
dc.identifier.uri | http://hdl.handle.net/20.500.11937/11454 | |
dc.identifier.doi | 10.1111/ijfs.12595 | |
dc.description.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. | |
dc.publisher | Wiley-Blackwell Publishing Ltd. | |
dc.subject | wheat | |
dc.subject | factorial design | |
dc.subject | bread | |
dc.subject | lupin | |
dc.subject | baking | |
dc.subject | crumb quality | |
dc.title | The Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics | |
dc.type | Journal Article | |
dcterms.source.volume | 49 | |
dcterms.source.startPage | 2373 | |
dcterms.source.endPage | 2381 | |
dcterms.source.issn | 0950-5423 | |
dcterms.source.title | International Journal of Food Science and Technology | |
curtin.department | School of Public Health | |
curtin.accessStatus | Fulltext not available |