Optimization of White Pan Bread Preparation via Addition of Purple Barley Flour and Olive Oil by Response Surface Methodology

摘要

The purpose of this study was to determine the optimal mixing conditions of two different amounts of purple barley flour (Xi), and olive oil (X2) in baking white pan bread. The experiment was designed according to the central composite design of response surface methodology, which showed 10 experimental points including 2 replicates. The more purple barley flour added, the more weight, yellowness (b-value), hardness, gumminess, and chewiness increased; but the more volume, specific loaf volume, lightness (L-value), and springiness decreased. The greater the amount of olive oil added, the more hardness, cohesiveness, gumminess, and chewiness increased; but the more yellowness (b-value) and springiness decreased. The physical and mechanical propertieswere affected more by the amount of purple barley flour than by the amount of olive oil. Sensory properties except flavor were more affected by the amount of purple barley flour than by the amount of olive oil.