USE OF EXPERIMENTAL DESIGN COUPLED TO SRC TO PREDICT BISCUIT FLOUR QUALITY
UTILISATION DES PLANS D’EXPERIENCE COUPLE A LA SRC POUR PREDIRE LA QUALITE DE LA FARINE BISCUITIERE
MOHAMED MAMOUMI *, HANANE FIKRI, MOHAMED ZAHOUILY Université Hassan II Mohammedia-Casablanca, Faculté des Sciences et Techniques Mohammadia /Laboratoire de Catalyse, Chimiométrie & Environnement, URAC 24, BP 146, 20650, Mohammedia, Morocco
*Corresponding author: mamoumi.mohamed@gmail.com
We developed an effective predictive tool, reliable, fast and inexpensive, that allows the determination of the flours profiles and their use for different types of biscuits technologies.
We chose an extruded biscuit with organoleptic quality defects (cracks and sticking). We defined first the levels of standards in relation to the SRC (SRC type 4: water, sodium carbonate, lactic acid and sucrose) in order to have cookies without cracks and sticking defects.
We used the design of experiments to optimize the number of industrial tests to be performed on our product: 4 factors (4 SRC) and 2 responses (cracks and sticking). Furthermore, we demonstrated the impact of the presence of each factor on the absence or presence of the above-mentioned defects. So it shows the significant impact generated by the SRC water and sodium carbonate on the crack defect and the SRC sodium carbonate crucial effect on cookies sticking. Furthermore, our research has improved the quality of biscuits sold on the national market. We have increased the industrial production capacity (by 45 %) by reducing stoppages due to poor quality of flour for making these biscuits time.
