Monday, October 29, 2018 by Ralph Flores
Researchers from the Warsaw University of Life Sciences have found that using response surface methodology (RSM) can influence the flour replacement property and particle size of oat fiber powder in wheat bread rolls. The study was published in CyTA – Journal of Food.
The findings revealed that RSM can be used to determine flour replacement and particle size in wheat bread.
Read the full text of the study at this link.
Learn more about wheat bread at Food.news.
Marcin K, Jaros?aw W, Monika P, Agnieszka W. APPLICATION OF THE RESPONSE SURFACE METHODOLOGY IN OPTIMIZING OAT FIBER PARTICLE SIZE AND FLOUR REPLACEMENT IN WHEAT BREAD ROLLS. CyTA – Journal of Food. 15 June 2015;14(1):18–26. DOI: 10.1080/19476337.2015.1036309