An investigation on the effect of heat-moisture treatment on baking quality of wheat by using response surface methodology |
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| Institution: | 1. Quality Evaluation and Food Department, Central Research Institute for Field Crops, Turkey;2. Department of Material Science and Nanotechnology Engineering, Abdullah Gül University, Turkey;3. Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey;1. VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, Finland;2. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey;3. Department of Food Engineering, Hitit University, Corum, Turkey;1. College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing, 100083, China;2. Institute of Food and Nutrition Development, Ministry of Agriculture, 12 Zhongguancun South Street, Haidian District, Beijing 100081, China;1. Department of Chemical Engineering & Biotechnology, New Museums Site, Pembroke Street, Cambridge CB2 3RA, UK;2. Premier Foods, Lincoln Road, Cressex Business Park, High Wycombe HP12 3QR, UK |
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| Abstract: | Effect of heat-moisture treatment on quality properties of two bread wheats (cvs. Tosunbey and Bayraktar) were investigated by using response surface methodology (RSM). Temperature and moisture conditions in the experimental design were in the range of 55–95 °C and 13–19%. Heat-moisture treated grains were milled into flour and quality properties were determined. The optimum moisture-temperature combination for the highest dry gluten, Zeleny sedimentation, Alveograph W and bread volume values were estimated as 14%-63 °C for Tosunbey and 19%-55 °C for Bayraktar samples. Alveograph W seems to be a good indicator of baking quality for wheats treated at higher temperatures. In order to describe the relationship between the dependent and independent variables (moisture, temperature), the response values were fitted by second order polynomial models. Significance analysis showed that the effect of both moisture and temperature on dry gluten content, sedimentation and falling number values for Tosunbey; falling number and damaged starch values for Bayraktar were significant (p < 0.05). The effect of temperature on Farinograph water absorption, W and P/G, bread volume and firmness values were significant for both cultivars (p < 0.05). It can be concluded that improvement in baking quality can be achieved and flours with different properties can be produced by heat-moisture treatments on wheat. |
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| Keywords: | Heat-moisture treatment Response surface methodology Bread wheat Quality |
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