APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION

Georgiana Gabriela CODIN?; Silvia MIRONEASA

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APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION

机译：D最优混合设计在优化面包生产用小麦南瓜复合粉中的应用

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As compared to wheat flour, pumpkin flour is considered a high quality raw material in terms of nutrients and bioactive compounds essential in providing human health benefits. Due to its potential, pumpkin flour can be used as a functional ingredient and in bread making can be used in composite blends with wheat flour. In this study, the effect of wheat-pumpkin composite flour bread on some physical parameters of bread was investigated. For this purpose, three raw materials - pumpkin pulp flour, pumpkin seed flour, wheat flour were used and as statistical program the D-optimal mixture design (Design Expert 7.0) was used. As response variables, some physical parameters such as bread porosity, elasticity and H/D ratio were evaluated. The experimental data obtained were used to carry out the analyses of variance (ANOVA) and to develop the regression models. Special cubic model were used to explain all physical parameters considered, highlighting that the composite flour components interacted with each other and had effects on bread porosity, elasticity and H/D ratio. The best formulation of composite flour formula was chosen depending on the desirability function which showed a value of 0.94. The optimized formulation which showed desirable physical parameters contained 78.3% wheat flour, 15% pumpkin pulp flour and 6.70% pumpkin seed flour.

机译：与小麦粉相比，南瓜粉被认为是对人类健康至关重要的营养物质和生物活性化合物，是一种高质量的原材料。由于其潜力，南瓜粉可以用作功能成分，并且在面包制作中可以与小麦粉混合使用。在这项研究中，研究了小麦-南瓜复合面粉面包对面包某些物理参数的影响。为此，使用了三种原料-南瓜纸浆粉，南瓜子粉，小麦粉，并且使用D最佳混合物设计（Design Expert 7.0）作为统计程序。作为响应变量，评估了一些物理参数，例如面包的孔隙率，弹性和H / D比。获得的实验数据用于进行方差分析（ANOVA）并建立回归模型。使用特殊的立方模型来解释所考虑的所有物理参数，强调复合面粉成分之间会相互影响，并且会影响面包的孔隙率，弹性和H / D比。选择复合面粉配方的最佳配方，取决于期望值函数，该函数显示值为0.94。显示出理想物理参数的优化配方包含78.3％的小麦粉，15％的南瓜纸浆粉和6.70％的南瓜子粉。

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《Food and Environment Safety》 |2016年第1期|共页
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Georgiana Gabriela CODIN?; Silvia MIRONEASA;
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3. APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE COMPOSITE FLOUR FOR THE PRODUCTION AND ENHANCED STORABILITY OF LEAVENED FLAT BREAD (NAAN) [J] . ZUBAIR FAROOQ, SALIM-UR REHMAN, and MUHAMMAD ABID Journal of Food Processing and Preservation . 2013,第5期

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4. Application of Composite Particle Swarm Optimization in Reliable Design,Production,and Maintenance Planning for Multipurpose Process Plant [C] . 2008年中国控制与决策会议（2008 Chinese Control and Decision Conference）论文集 . 2008

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5. Optimization in process design and control: I. Accelerated global optimization for low-order controller design and process optimization. II. Online control of a distributed parameter process: Applications in composites manufacturing. [D] . Schmidt, David Eldon. 2002

机译：过程设计和控制中的优化：I.针对低阶控制器设计和过程优化的加速全局优化。二。在线控制分布式参数过程：在复合材料制造中的应用。
6. Mixture design of rice flour maize starch and wheat starch for optimization of gluten free bread quality [O] . Camino M. Mancebo, Cristina Merino, Mario M. Martínez, 2015

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7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION

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