Optimization of a Strong Wheat Flour Quality With a Low Alpha-Amylase Content by Using Response Surface Methodology
The aim of this study was to determine the effect of three commercial additives (Belpan AS, Belpan MOPA and Belpan Malt) on two parameters very used to characterize the quality of wheat flour namely gluten deformation index and falling number by using response surface methodology. The flour used like row material was a strong one with a low α amylase content. Each independent variable was tested at five levels: 0.00%, 0.50%, 1.00%, 1.50% and 2.00% (w/w, on weight of flour basis). The results showed that the Belpan Malt was the most effective additive on falling number and gluten deformation index values. The best results were obtained among the combinations betweenBelpanASand Belpan Malt on the falling number. The optimum level of the formulation was found to be a mix containing 0.80% from each additive used in this study when desirability function method was applied.
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