TY  - EJOU
AU  - 
T1  - Effect of Temperature and Time on the Physical Properties of Bread Produced from Wheat – Cocoyam Flour Using Response Surface Methodology
T2  - Journal of Food Technology Research

PY  - 2016
VL  - 3
IS  - 2
SN  - 2312-3796

AB  - This  study  investigated  the  effect  of  baking  temperature  and  time  on the  physical  properties  of  bread  from  10% cocoyam  and  90% wheat  flour. A central composite  rotatable  experimental  design  with  two  factors  and  five  levels  were  used. The   independent  factors  were  baking  temperature (174.82 – 251.18oC) and  baking  time (30 – 45min). The responses were specific loaf volume (Y1), crumb moisture (Y2), crumb hardness (Y3) and overall acceptability (Y4). Thirteen (13)  baking  trials  were  performed  with  five  center  points  and  eight  non  center  points. The specific  loaf  volume (3.35 – 3.9cm3/g), crumb  moisture  content (32.1 – 35%), crumb  hardness (70 – 70.48N) and overall  acceptability (4.85 – 8) varied  significantly (P<0.05) with the  baking  temperature  and  time. The panelists preferred the bread baked at 186oC for 45min. 
KW  - Bread
KW  - 90% Wheat flour
KW  - 10% Cocoyam flour
KW  - Temperature
KW  - Time
KW  - Response surface methodology.
DO  - 10.18488/journal.58/2016.3.2/58.2.63.71