Development of Food Science Specific Data Sets For STAT 314 Utilizing Pumpkin Bread Recipe

Modifications
Amanda Zimmerman & Elizabeth Michniuk
Dr. Amy Lammert, Food Science and Nutrition

Introduction Preparation Materials and Methods

TPA Conclusions
Slice pumpkin bread into ● A 2x2 Full Factorial Design can be
Baking pumpkin bread is often viewed Three thousand gram
2.0-2.5 cm thick slices and used to find significant factors in a
as simply following directions with a batches were prepared for Baking
each condition. The flour
Raw Batch place sample on texture food product as simple as
step-by-step procedure, but in reality, it’s a analyzer platform.
Measurements Batter was evenly divided into pumpkin bread.
complex food system that contains many and the oil were altered by
Evaluated viscosity with 10 mini loaf pans, placed onto compress the pumpkin ● Significant differences (α=0.05)
factors (rate of mixing, baking time, baking +/- 10% simultaneously to
Bostwick, water activity with Brix large sheet pans lined with bread at a speed of were found in some batter and
temperature, etc). To understand individual create the unique
and specific gravity. parchment paper, and placed into 6.00mm/s, deform to 40%, final product attributes.
factors in food systems, scientists typically formulation for the 2x2
a preheated 350° oven. They are and load to 7.0g. ● No significant interactions
use the “cook and look” method, i.e. factorial design. Specific baked for 35 minutes until the (α=0.05) were found for any
optimize one factor and then use that Bostwick Gravity Textural properties of bread
internal temperature reaches attribute measured.
optimized level to start with the next factor
〜175°. were measured using ● Overall, flour had the most
optimization. What’s missing is the texture profile analysis
valuable interactions between factors, significant impact on the batter
(TPA) on a Brookfield and final product.
which can be seen with the interaction of
time and temperature among baked foods Dry ingredients were combined Final Batch Texture Analyzer CT3 plus ● Future experiments should vary
in a large bowl, followed by the (Brookfield Engineering
as when baking time is increased Measurements Laboratories Inc.).
multiple factors such as sugar,
temperature would then need to be wet ingredients in a smaller Measurements such as Water baking temperature, baking time,
decreased and vice-versa. bowl, which were then added to Activity and Brix were collected in etc, using fractional, factorial
For research and development it’s the dry ingredients and mixed Water Activity Meter a similar fashion as the batter in designs and response surface
well. addition to the measurements of methodology.
advantageous to use a factorial design TPA
because they reveal interactions between height and TPA (texture).
factors. Statistical experimental designs
Parameters
TPA-Texture Analyzer Springiness (mm)
are more powerful and time efficient than
one at a time experiments. There’s several slices of the pumpkin Cohesiveness
types of statistical experimental designs. bread from each Adhesiveness(mJ)
modification were placed Chewiness (mJ)
Ingredients used under TPA and graphs Hardness (g) Acknowledgements
Objective ●
●
All Purpose Flour ●
Granulated Sugar ●
Salt
Eggs
were generated from Gumminess (g) ● Dr. Samir Amin for all of his help with
To create datasets using a pumpkin various texture
● Baking Soda ● Vegetable Oil Fracturability (g) the texture analyzer it was greatly
bread system utilizing a 2x2 full factorial parameters.
● Cinnamon ● Water appreciated.
design which will be used in the new STAT ● Nutmeg ● Stephanie Robinson for her help with
● Canned Pumpkin
314 class to be offered in 2019. small working details in culinary lab.

Bostwick-Batter Brix-Batter Results

HL HH HL HH
6.54 cm 4.17 cm 35% 45%
Oil

TPA Results-
All Batches
Oil

LL LH
41% 45.5%
Flour
LL LH Brix-Final Product
6.34 cm 4.09 cm HL HH
Flour
29% 50.5%
Oil

LL LH
34.5% 42%
Flour