Table 7.
Optimization criteria and predicted values of the dough and bread quality properties of the optimized composite bread formula
| Factor/Response | Optimization goal | Lower level | Upper level | Target value | Importance | Desirability value (di) | Optimal value | Control bread sample |
|---|---|---|---|---|---|---|---|---|
| Factor/Response | ||||||||
| Wheat flour (%) | Keep in range | 40 | 80 | – | 1.0 | 78.5 | 100 | |
| OFSP flour (%) | Keep in range | 10 | 50 | – | 1.0 | 11.5 | 0.0 | |
| Pumpkin flour (%) | Keep in range | 10 | 40 | – | 1.0 | 10.0 | 0.0 | |
| Baking temp. (oC) | Minimize | 150 | 200 | 5 | 1.0 | 160.0 | 200 | |
| Baking time (min) | Keep in range | 15 | 25 | – | 1.0 | 20.0 | 21 | |
| OWA (%) | Maximize | 50.80 | 58.21 | 5 | 0.99 | 58.10a | 60.30b | |
| DDT (min) | Minimize | 2.60 | 29.20 | 5 | 0.98 | 3.30b | 2.10a | |
| LV (cm3) | Maximize | 166.53 | 349.94 | 5 | 0.88 | 331.50a | 363.78b | |
| SV (cm3/g) | Maximize | 1.34 | 2.62 | 5 | 0.93 | 2.54a | 2.86b | |
| Crust L* | Target | 23.06 | 60.71 | 50.00 | 5 | 0.73 | 53.4a | 59.87b |
| Crust a* | Target | 7.19 | 17.98 | 12.59 | 5 | 0.99 | 12.13b | 10.03a |
| Crust b* | Target | 8.42 | 49.45 | 28.94 | 5 | 0.55 | 19.85b | 4.76a |
| Crumb MC (%) | Target | 25.20 | 37.33 | 31.26 | 5 | 0.86 | 27.23a | 31.20a |
| Crumb aw | Minimize | 0.853 | 0.908 | 5 | 0.30 | 0.890a | 0.916b | |
| Hardness (kg) | Minimize | 1.010 | 3.082 | 5 | 0.57 | 1.936b | 0.573a | |
| Cohesiveness | Maximize | 0.688 | 0.823 | 5 | 0.96 | 0.818a | 0.831b | |
| Springiness | Maximize | 0.781 | 0.913 | 5 | 0.98 | 0.912a | 0.967b | |
| Chewiness (kg) | Minimize | 0.707 | 1.956 | 5 | 0.42 | 1.447b | 0.460a | |
| Resilience | Maximize | 0.326 | 0.424 | 5 | 0.96 | 0.422a | 0.449b | |
| Global desirability (D) | 0.76 | |||||||
Dough and bread quality attributes of optimal formulation and control with different superscript letters are significantly different (p < 0.05). OWA is the optimum water absorption, DDT is dough development time, LV is loaf volume, SV is specific volume and MC is moisture content. L*, a* and b* are CIELAB colour attributes for lightness, redness and yellowness respectively