Production of Functional Wheat Flour by Heat Moisture Treatment using optimization by Response Surface Methodology

International Journal of Industrial Engineering

© 2017 by SSRG - IJIE Journal

Volume 4 Issue 3

Year of Publication : 2017

Authors : Koné Kisselmina Youssouf, Kenne Kemene Tierry Séverin, Malumba Paul and Béra François

10.14445/23499362/IJIE-V4I6P102

How to Cite?

Koné Kisselmina Youssouf, Kenne Kemene Tierry Séverin, Malumba Paul and Béra François, "Production of Functional Wheat Flour by Heat Moisture Treatment using optimization by Response Surface Methodology," SSRG International Journal of Industrial Engineering, vol. 4,  no. 3, pp. 17-25, 2017. Crossref, https://doi.org/10.14445/23499362/IJIE-V4I6P102

Abstract:

The functionalization of native wheat flours was carried out by using the heat moisture treatment (HMT). This HMT process was executed according a full factorial design and the independent variables selected were initial moisture content of flours, temperatures and the duration of treatment. The heat moisture treatment was optimized by using response surface method (RSM) for three different responses: gelatinization temperature, swelling capacity and lightness color of flours. The effects of three factors were found to be significant at different level for all responses. The optimal HMT process conditions for having functional flours with high gelatinization temperature, high swelling capacity and high lightness of color, were found at 27.5% (db) for initial moisture content of native flour treated at 120°C during 1 hour. The predictable values of the response variables were 67.95 °C for gelatinization temperature, 7.49 g/g for swelling capacity and 67.67 for lightness of color.

Keywords:

 optimization, heat moisture treatment, wheat flour, full factorial design, response surface method.

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