Application of the response surface methodology in optimizing oat fiber particle size and flour replacement in wheat bread rolls

Abstract

There are few papers considering the effect of oat fiber particle size in bread production. The response surface methodology (RSM) was used for optimizing the flour replacement (FR) and particle size (PS) with the oat fiber powder in the production of wheat bread rolls. Response variables are bread quality characteristics (yield, volume, moisture content, crumb and crust color, firmness, springiness, sensory attributes, and total dietary fiber (TDF) content). The results obtained in the study indicated that a lower size of dietary fiber resulted in increased yield and moisture content and decreased the volume. The color characteristics were slightly affected by FR and PS. The measured firmness increased when increasing FR and PS. The sensory analysis reveals that the most acceptable combination was the lowest FR with the highest PS. RSM was an efficient statistical tool to model the influence of FR and PS of the oat dietary fiber on wheat bread characteristics.