STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR

Figures & data

Table 1. Experimental Design and Results

Treatment	Sprouted Wheat Flour (%)	SMP (%)	pH	Dough Stability (min)	DDT (min)	Water Absorption (%)	Hm (mm)	Hm′ (mm)	CO2 Production (ml)	Bread Volume (ml)
1	0	0	5.8	8	1.5	56	43.8	90.5	1967	930
2	0	1.5	5.8	9.3	2	55.8	36.1	86	1880	880
3	0	3	5.8	10.1	2	55.1	31.3	84.6	1870	830
4	10	0	5.8	4	1.6	56.1	66.4	93	2040	920
5	10	1.5	5.8	5	1.7	55.02	57.4	91	1990	860
6	10	3	5.8	5.7	1.75	54.7	52.2	90	1900	820
7	20	0	5.8	3.7	1.7	56.00	67.3	93	2050	800
8	20	1.5	5.8	4	2	55.00	60	60	2000	850
9	20	3	5.8	4.5	1.7	54.3	50	50	1900	800
10	0	0	5	8.2	1.7	56.85	40.3	81.4	1960	910
11	0	1.5	5	9	1.5	54.8	30.8	80	1890	800
12	0	3	5	11.8	2	54.5	28.0	79	1771	720
13	10	0	5	2.4	1.2	56.00	67.6	91.1	2190	820
14	10	1.5	5	3.7	1.4	54.20	52.7	89	2110	810
15	10	3	5	4.5	1.5	53.5	38.6	88	1950	790
16	20	0	5	2	1.2	56.35	61.3	80.6	2100	760
17	20	1.5	5	2.1	1.2	54.4	41	86	2000	820
18	20	3	5	2.5	1.5	53.7	37.7	85.0	1980	760
19	0	0	4.2	7	2.1	57.25	46.0	100.6	1932	900
20	0	1.5	4.2	7.75	2.2	56.8	38.8	85.0	1790	835
21	0	3	4.2	11	2	55.7	33.1	83.0	1734	670
22	10	0	4.2	3.5	1.7	55.9	55.8	96.7	2170	870
23	10	1.5	4.2	3.75	1.5	54.8	48.1	77.0	1970	800
24	10	3	4.2	4	1.5	54.1	36.9	73.4	1950	750
25	20	0	4.2	1.5	1.5	56.37	55.7	98.8	2200	780
26	20	1.5	4.2	1.5	1.25	54.8	35.7	86.5	2006	820
27	20	3	4.2	1.6	1.2	53.7	34	76.5	1829	760

DDT=Dough Deve1opment Time.

Table 2. Coefficient and Significance of Regression Model

Term	Dough Stability	DDT	Water Absorption	Hm	Hm′	CO2 Production	Bread Volume
Constant	13.806	13.498	79.384	164	73.14	432.1	1803.0
Sprouted wheat flour	−0.928***	−0.171***	−0.286***	−0.20	3.69*	45.l***	4.4*
SMP	0.750*	−0.299*	−1.494**	−11.25**	−10.3*	−211.1***	−89.4***
pH	−2.776	−4.441***	−8.601***	−47.17**	5.42	623.7**	−397.2**
Sprouted wheat flour×Sprouted wheat flour	0.018***	0.001**	0.004**	−0.10**	−0.05*	−0.9***	−0.1*
SMP×SMP	0.094*	0.002	0.130*	1.11*	1.34*	5.5	−8.9*
pH×pH	0.304*	0.412***	0.802**	4.57*	−0.40	−62.8**	43.0**
Sprouted wheat flour×SMP	−0.046***	−0.005*	−0.012*	−0.14*	−0.19*	−0.9*	2.8***
Sprouted wheat flour×pH	0.062**	0.026***	0.034**	0.61***	−0.53*	−3.6**	−1.5*
SMP×pH	0.000	0.076**	0.112*	0.66*	0.78	27.9***	11.8*
	0.6307	0.14	0.3993	3.481	9.459	44.24	24.1
	97.3	86.6	90.7	94.6	50.3	91.2	90

*p<0.5; **p<0.05; ***p<0.005.

Figure 1. Contour response surface plot showing the effect of sprouted wheat flour and SMP at 5.8 pH on dough stability.

Figure 2. Contour response surface plot showing the effect of SMP and pH at 10% sprouted flour addition on Hm value of dough.

Figure 3. Contour response surface plot showing the effect of sprouted wheat flour and SMP at 5.0 pH on CO₂ production.

Figure 4. Contour response surface plot showing the effect SMP and pH at 10% sprouted addition on bread volume.