OPTIMIZATION OF ANNEALING TREATMENT IN PRODUCTION OF FUNCTIONAL WHEAT FLOUR

Abstract

The functionalization of native wheat flours was carried out by using annealing (ANN) process. This ANN process was executed according a full factorial design and the independent variables selected were temperatures and the duration of treatment when initial moisture content of flours was fixed at 70 % (wet basis). Then ANN 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 two factors were found to be more significant at different level for all responses. The optimal ANN process conditions for having functional flours with high gelatinization temperature, high swelling capacity and high lightness of color, were found at 70% (wb) for initial moisture content of native flour treated at 54°C during25 hours 34 min. The predictable values of the response variables were 70.70 °C for gelatinization temperature, 18.7 N for hardness, 7.3 g/g for Water Bound Capacity and 62.5 for lightness of color.