Effect of whey powder and carboxymethyl cellulose (CMC) on the rheological characteristics of dough bread by using response surface methodology

Improvement of bread produced of wheat flour has been considered by researchers in all countries. In recent years, lots of research were increase shelf life and enriched bread. Aim of this study, the effect of whey powder and carboxymethyl cellulose (CMC) in wheat flour dough with extraction rate of 85% in the range of 0.2 to 0.6 and 0.1 to 0.5 percent, were respectively. Results showed by increasing the percentage of whey powder and CMC significant amount of dough rheological factors (strength and elasticity) that was found to increase significantly. Also obtained dough had has good smell. Optimization of flour formulation result was showed that for 0.54% of whey powder and 0.5% of CMC, water absorption 53.12%, dough strength 2.73 minutes and farinograph quality number(FQN) 25.69 and dough elasticity by Kieffer probe 23.22 mm.

کلیدواژه ها:

dough elasticity ، carboxymethyl cellulose(CMC) ، farinograph ، wheat flour ، whey powder