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dc.contributor.authorVillarino, Casiana Blanca Jucar
dc.contributor.authorJayasena, Vijay
dc.contributor.authorCoorey, Ranil
dc.contributor.authorChakrabarti-Bell, S.
dc.contributor.authorJohnson, Stuart
dc.date.accessioned2017-01-30T12:51:07Z
dc.date.available2017-01-30T12:51:07Z
dc.date.created2015-06-14T20:00:39Z
dc.date.issued2015
dc.identifier.citationVillarino, C.B.J. and Jayasena, V. and Coorey, R. and Chakrabarti-Bell, S. and Johnson, S. 2015. Optimization of formulation and process of Australian sweet lupin (ASL)-wheat bread. LWT: Food Science and Technology. 61 (2): pp. 359-367.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/25968
dc.identifier.doi10.1016/j.lwt.2014.11.029
dc.description.abstract

This study aimed to optimise formulation and process factors of Australian sweet lupin (ASL)-refined wheat bread bun to maximise the ASL level whilst maintaining bread quality using response surface methodology (RSM) with a central composite face-centered design. Statistical models were generated that predicted the effects of level of ASL flour incorporation (g/100 g of ASL-wheat composite flour), ASL flour volume weighted mean particle size (mm), water incorporation level (g/100 g ASL-wheat composite flour), mixing time of sponge and dough (min) and baking time (min) on crumb specific volume (CSV), instrumental texture attributes and consumer acceptability of the breads. Verification experiments were used to validate the accuracy of the predictive models. Optimisation of the formulation and process parameters using these models predicted that formulations containing ASL flour at 21.4e27.9 g/100 g of ASL-wheat composite flour with volume weighted mean particle size of 415e687 mm, incorporating water at 59.5e71.0 g/100 g ASL-wheat composite flour, with sponges and dough mixed for 4.0e5.5 min and bread baked for 10e11 min would be within the desirable range of CSV, instrumental hardness and overall consumer acceptability. Verification experiments confirmed that the statistical models accurately predicted the responses.

dc.publisherElsevier
dc.subjectResponse surface methodology
dc.subjectBread
dc.subjectLupin
dc.subjectWheat
dc.subjectConsumer evaluation
dc.titleOptimization of formulation and process of Australian sweet lupin (ASL)-wheat bread
dc.typeJournal Article
dcterms.source.volume61
dcterms.source.number2
dcterms.source.startPage359
dcterms.source.endPage367
dcterms.source.issn0023-6438
dcterms.source.titleLWT: Food Science and Technology
curtin.note

© 2015. This manuscript is made available under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International license http://creativecommons.org/licenses/by-nc-nd/4.0/

curtin.departmentSchool of Public Health
curtin.accessStatusOpen access


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