Optimization of Ascorbic Acid and DATEM Effects on Rheological Characteristics of Wheat Flour Dough by Response Surface Methodology

Esmaeil Ataye Salehi ¹ ( Department of food science and technology, Quchan Branch, Islamic Azad University,Quchan,Iran )
seyed mohammad Ale Taha ² ( 2- Department of Food Science Engineering, Technical and Vocational University (TVU),Neyshabur, Iran. )
Masoud Majidi Moghaddam ³ ( 1Department of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran )

Submited date : 2024-05-18 Accepted date : 2024-08-24

Keywords: Ascorbic Acid, DATEM, Farinograph, Texture Analyzer, Wheat Flour,

Abstract :

Response surface methodology is a widely used method to find the best formula for producing food. Due to the development of breads based on the increasing demand for their varieties by consumers, in this research, various additives were used to improve the rheological properties of the dough with the aim of making soft flour. The aim of this study was to evaluate the ‎effect of ascorbic acid in the range of 0.1 to 0.5g and Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) in the ‎range of 0.2 to 0.6% in wheat flour formulation. The results showed that ‎increasing the concentration of ascorbic acid and DATEM had significant ‎effect on farinograph parameters and dough texture analyze (dough extensibility) (P<0.01). Optimization of dough rheological tests were showed for 0.3% of ascorbic acid and 0.6% of DATEM; water absorption 50.7%, dough development time 1.55 minute, dough stability 2.5 minute, mixing tolerance index 165.8 FU, farinograph quality number 26.22, toughness (area under curve) 3.48 N/mm, maximum resistance 0.023 N and dough extensibility 23.48 mm.

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