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Modeling and Optimization of Dough Properties Using Response Surface Design

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  • URLhttps://db.koreascholar.com/Article/Detail/326810
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
초록

The purpose of this study was to optimize dough properties using response surface methodology (RSM) and to demonstrate the performances of dough prepared under optimized conditions. Dough mixed with yeast, margarine, salt, sugar and wheat flour was prepared by fermentation process. Hardness, cohesiveness and springiness of dough were selected as critical quality attributes. The critical formulations (yeast and water) and process (fermentation time) variables were selected as critical input variables based on preliminary experiment. Box-Behnken design (BBD) was used as RSM. As a result, the quardratic, the squared and the linear model respectively provided the most appropriate fit (R2>90) and had no significant lack of fit (p>0.05) on critical quality attributes (hardness, cohesiveness and springiness). The accurate prediction of dough characteristics was possible from the selected models. It was confirmed by validation that a good correlation was obtained between the actual and predicted values. In conclusion, the methodologies using RSM in this study might be applicable to the optimization of fermented foods containing various wheat flour and yeast.

저자
  • 이구연(강원대학교 의생명과학대학 생명건강공학과)
  • 최광석(옥두식품)
  • 김태우(강원대학교 웰빙특산물산업화지역혁신센터)
  • 조관형(인제대학교 약학대학 약학과)
  • 강동진(인제대학교 공과대학 제약공학과)
  • 장동진(인제대학교 공과대학 제약공학과) Corresponding author