A A C C   2 0 0 0   A n n u a l   M e e t i n g

The effect of different additives (lactic acid, acetic acid, wet gluten, fat and sodium chloride) and process variables (mixing duration and fermentation temperature) on dough development, gaseous release and bread making properties of flour were studied using two central composite designs. In the first design independent variables were lactic acid, fat, sodium chloride, mixing duration and fermentation temperature while in second design independent variables were acetic acid, wet gluten, fat, sodium chloride and mixing duration. Dough properties such as Hm, Hm' and CO(2) production were studied using Rheofermentometer F(2). Bread volume and overall acceptability scores were also evaluated. The resluts of the first model revealed that dough containing 1 g sodium chloride, 0.25 ml lactic acid, 2 g fat per 100 g flour mixed for 3 minutes and fermented at 27C can resulted into Hm, Hm', CO(2) production, bread volume and overall acceptability scores greater than 37 mm, 82 mm, 1950 ml, 950 ml and 85 (out of 100), respectively. The results of the second model revealed that these values can be achieved using 0.15 ml acetic acid, 3 g fat and 4.5 g wet gluten, mixing for 3 minutes and fermenting at 27C. Majority of the models had R(^2) value greater than 90% with non significant lack-of-fit indicating they are appropriate and can be a useful tool to predict the effect of additives and process variables on dough and bread properties.