Table of Contents
Journal of Food Processing
Volume 2015 (2015), Article ID 785042, 7 pages
http://dx.doi.org/10.1155/2015/785042
Research Article

Optimization on Tartary Buckwheat Enriched Steamed Bread: A Response Surface Methodology Study

1School of Public Health, Weifang Medical University, Weifang 261053, China
2Medicine Research Center, Weifang Medical University, Weifang 261053, China

Received 3 April 2015; Revised 9 June 2015; Accepted 10 June 2015

Academic Editor: Vassiliki Oreopoulou

Copyright © 2015 Xia Wang and Tianliang Zhang. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Tartary buckwheat, rich in bioactive components such as flavonoids, has been proved beneficial to human health and prevention from many diseases. However, its utilization is limited due to bitterness, roughness, and hardness. The present study was to develop a kind of Tartary buckwheat enriched steamed bread with blends of Tartary buckwheat flour, wheat flour, gluten, glucose oxidase, and pentosanase, using response surface methodology (RSM) to optimize the formula. The independent variables investigated in the present study were the additive amount of gluten, glucose oxidase, and pentosanase, with bread volume and sensory evaluation value as response variables. Based on a basic formula consisting of 250 g Tartary buckwheat flour, 250 g wheat flour, 15 g yeast, and 300 mL water, the obtained optimum formula was 41.20 g gluten, 1032 U glucose oxidase, and 56 U pentosanase. Gluten and GOD demonstrated statistically significant effects on Tartary buckwheat steamed bread volume and sensory evaluation values. The validation test results of the optimum formula, with relative error as 0.98% and 2.55%, were consistent with the theoretically predicted values, demonstrating the reliability of equation and effectiveness of RSM.