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Pretzel Quality (pretzel + quality)
Selected AbstractsIDENTIFICATION OF IMPORTANT PRODUCTION VARIABLES AFFECTING HARD PRETZEL QUALITYJOURNAL OF FOOD QUALITY, Issue 3 2005N. YAO ABSTRACT The objective of this study was to determine the importance of raw material and processing variables that influence pretzel quality by utilizing a screening experiment design. Eleven variables were selected based on preliminary experiments, and a two-level-11-factor (211) fractional factorial experimental design was used to screen the variables. Several responses were measured for dough before and after extrusion, for half-baked and fully baked pretzels. These responses are important indicators of consistency and quality during pretzel processing. Results indicated that flour protein content, the amount of water added to make dough and dough mixing time were important variables influencing dough behavior. Caustic concentration affected brightness of half-baked pretzels but did not influence the color of the final product. Baking time was the most important factor for both half-baked product and final product qualities. The hardness of fully baked pretzels was influenced by baking time, temperature in baking oven zone 1, drying time and drying temperature. The color of final products was significantly influenced by baking time, while both baking time and drying temperature affected the moisture content of the final product. A key observation was that none of the raw material or dough processing parameters, within the range tested, influenced final pretzel quality as defined by pretzel moisture content, hardness or color. [source] Optimisation of hard pretzel productionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2007Ni Yao Summary Absence of a thorough understanding of the baking conditions on hard pretzel quality has resulted in considerable loss of production and on productivity. Baking time, oven zone 1 temperature, drying time and kiln drying temperature were identified as important factors affecting pretzel quality in modern pretzel production, from a total of eleven factors following a screening experiment design. A central composite circumscribe design was then employed to optimise these four variables. The test for lack of fit was not significant (P < 0.05) for the responses, except for colour a* values. The analysis of variance of the responses indicated that models explained 99%, 91% and 87% variability for moisture content, ,Eab and pasting time, respectively. The four variables were optimised when pretzel moisture content, ,Eab and pasting time were considered simultaneously using desirability function approach. Validation experiment results revealed that the two most important qualities of pretzel, moisture content and ,Eab could be reliably predicted. [source] IDENTIFICATION OF IMPORTANT PRODUCTION VARIABLES AFFECTING HARD PRETZEL QUALITYJOURNAL OF FOOD QUALITY, Issue 3 2005N. YAO ABSTRACT The objective of this study was to determine the importance of raw material and processing variables that influence pretzel quality by utilizing a screening experiment design. Eleven variables were selected based on preliminary experiments, and a two-level-11-factor (211) fractional factorial experimental design was used to screen the variables. Several responses were measured for dough before and after extrusion, for half-baked and fully baked pretzels. These responses are important indicators of consistency and quality during pretzel processing. Results indicated that flour protein content, the amount of water added to make dough and dough mixing time were important variables influencing dough behavior. Caustic concentration affected brightness of half-baked pretzels but did not influence the color of the final product. Baking time was the most important factor for both half-baked product and final product qualities. The hardness of fully baked pretzels was influenced by baking time, temperature in baking oven zone 1, drying time and drying temperature. The color of final products was significantly influenced by baking time, while both baking time and drying temperature affected the moisture content of the final product. A key observation was that none of the raw material or dough processing parameters, within the range tested, influenced final pretzel quality as defined by pretzel moisture content, hardness or color. [source] | ||||||||||