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October 13, 2025Open Access

Optimization of functional wheat-based bread formulation using mixture response surface methodology

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Authors

OIOlubunmi IbidapoFederal Institute of Industrial Research OshodiFHF. O. HenshawFederal University of AgricultureTST.A. ShittuUniversity of Ilorin

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Implication

This analysis demonstrates the influence of flour blends on antioxidant properties in functional bread, suggesting the potential of wheat, millet, and okara for improved health benefits.

Key Points

  • The optimal flour combination for enhanced antioxidant properties was found to be 65.18% wheat flour, 19.43% malted millet, and 15.39% okara.
  • Wheat flour significantly influenced sensory qualities of the bread, while increased malted millet and okara improved antioxidant properties.
  • Contour plots related sensory attributes such as appearance, taste, and overall acceptability to flour combinations and antioxidant levels.
  • The study utilized a simplex-centroid mixture design approach for generating sixteen experimental runs to assess different flour ratios.

Cite This Study

Ibidapo et al. (2025) studied this question.

synapsesocial.com/papers/68ec51e642911f61ef8b23a7https://doi.org/10.26656/lfr.2.e25070
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Also Consider

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