Quality optimisation of crispy rolls Online publication date: Sat, 11-Oct-2014
by Andreas S. Souliotis, Nikolaos P. Gkionis, George J. Besseris
International Journal of Experimental Design and Process Optimisation (IJEDPO), Vol. 2, No. 1, 2011
Abstract: It is considered that the consumers today have great difficulty in realising the quality of crispy foods. Most consumers perceive food quality in different ways because of the fact that crispy foods depend on numerous factors beyond physical and mechanical characteristics. Sensory responses such as crispness, sound, brittleness and hardness are keys to perceiving snack quality. This work took place in a leading bread-making company which investigated possible sensory effects which may be modulated during the production phases of crispy rolls. The sensory characteristics which are examined in this study are the crispness, sound, brittleness and hardness. The parameters that were sought to be adjusted are the content of wheat flour, salt, ascorbic acid, and dry yeast, as well as process parameters such as baking time and baking temperature. The method of desirability analysis was used in this work in order to find the factor settings that maximise the crispness, sound, brittle and hardness response as tested by an expert panel.
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