Title: Quality optimisation of crispy rolls

Authors: Andreas S. Souliotis, Nikolaos P. Gkionis, George J. Besseris

Addresses: Postgraduate Program in Quality Management, TEI Piraeus, Methonis 8-10, Athens, Greece; University of the West of Scotland, School of Engineering and Science, High Street, Paisley PA1 2BE, Scotland, UK. ' Postgraduate Program in Quality Management, TEI Piraeus, Methonis 8-10, Athens, Greece; University of the West of Scotland, School of Engineering and Science, High Street, Paisley PA1 2BE, Scotland, UK. ' Postgraduate Program in Quality Management, TEI Piraeus, Methonis 8-10, Athens, Greece; University of the West of Scotland, School of Engineering and Science, High Street, Paisley PA1 2BE, Scotland, UK

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.

Keywords: design of experiments; DOE; desirability analysis; quality assurance; food engineering; quality improvement; experimental design; food quality; crispness; sound; brittleness; hardness; snack quality; bread making; crispy rolls; baking time; baking temperature.

DOI: 10.1504/IJEDPO.2011.038052

International Journal of Experimental Design and Process Optimisation, 2011 Vol.2 No.1, pp.66 - 92

Available online: 14 Jan 2011 *

Full-text access for editors Access for subscribers Purchase this article Comment on this article