Optimization of Wheat-Grape Seed Composite Flour to Improve Alpha-Amylase Activity and Dough Rheological Behavior |
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| Authors: | Silvia Mironeasa Georgiana Gabriela Codină Costel Mironeasa |
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| Affiliation: | 1. Faculty of Food Engineering, ?tefan cel Mare University, Suceava, Romaniasilviam@fia.usv.ro;3. Faculty of Food Engineering, ?tefan cel Mare University, Suceava, Romania;4. Faculty of Mechanical Engineering, Mechatronic and Management, ?tefan cel Mare University, Suceava, Romania |
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| Abstract: | In this work, the response surface methodology was used to determine the optimum level of input variables, gluten deformation index (mm) and the level of grape seed flour (%) addition in wheat flour that improve falling number index and Mixolab dough rheological parameters. The full factorial model was the best compatible model which fitted to each response. A replacement dose of 4.08% in wheat flour with gluten deformation index value of 8.27 mm was found optimal. The influence of optimum values of variables on dough microstructure has been investigated using epifluorescence light microscopy. |
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| Keywords: | Wheat flour Grape seed flour Mixolab Epifluorescence light microscopy Optimization |
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