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dc.contributor.authorVillarino, Casiana
dc.contributor.authorJayasena, Vijay
dc.contributor.authorCoorey, Ranil
dc.contributor.authorChakrabarti-Bell, S.
dc.contributor.authorJohnson, Stuart
dc.date.accessioned2017-01-30T11:24:52Z
dc.date.available2017-01-30T11:24:52Z
dc.date.created2014-10-15T20:00:18Z
dc.date.issued2014
dc.identifier.citationVillarino, 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.urihttp://hdl.handle.net/20.500.11937/11454
dc.identifier.doi10.1111/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.publisherWiley-Blackwell Publishing Ltd.
dc.subjectwheat
dc.subjectfactorial design
dc.subjectbread
dc.subjectlupin
dc.subjectbaking
dc.subjectcrumb quality
dc.titleThe Effects of Bread-Making Process Factors on Australian Sweet Lupin-Wheat Bread Quality Characteristics
dc.typeJournal Article
dcterms.source.volume49
dcterms.source.startPage2373
dcterms.source.endPage2381
dcterms.source.issn0950-5423
dcterms.source.titleInternational Journal of Food Science and Technology
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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