INVESTIGATION OF THE PROCESS PARAMETERS USING RESPONSE SURFACE METHODOLOGY ON THE QUALITY OF CRUSTLESS BREAD BAKED IN A WATER-SPRAYING OVEN

摘要

A special type of water-spraying oven was developed where crustlessnbread was prepared by gently baking the dough at different combinations ofnbaking temperature and baking time, and spraying water at prefixed intervalsnon the surface of the dough. Response surface methodology was used toninvestigate the influence of predictor variables on bread quality in terms ofnsurface moisture, bottom moisture, color value in terms of L*, b* and softnessnin terms of cutting force. In the study, each predictor variable was varied atnthree levels. Temperature was varied, at 160C, 170C and 180C, baking time atn25 min, 30 min and 35 min, and water (2 mL)-spraying interval as 6 min,n8 min and 10 min. Quadratic models were developed to fit with experimentalndata. Higher temperature and time led to a decreased surface, bottom moisturenand b*. Shorter water-spraying intervals led to an increased L* and softness.nAt optimized conditions, when baking temperature, baking time and watersprayingninterval were 168.73C, 29.28 min and 8.6 min, respectively, crustlessnbread was yellowish white.