Use of response surface methodology for investigation the effect of gel improver components on the stickiness of Barbari bread dough

In this research، response surface methodology was used to investigate the influence of Barbari bread improver gel components on the dough stickiness and optimization of gel formulation. Gel samples were prepared using sodium stearoyl-2-lactylate (SSL)، diacetyl tartaric acid esters of monoglyceride (DATEM) and propylene glycol (PG) in the range of 0-0. 5 g/100g. Results showed that addition of all three components to the gel formula caused decrement in the stickiness force. Although stickiness distance increased by addition of the components، but it was significantly decreased by SSL square and interaction of DATEM and PG. Stickiness area just affected by SSL square and other parameters did not have any significant effect on it. The represented models have high determination coefficients and could be used for prediction of all investigated characteristics. The results for optimization using central composite design suggested that a mixture containing 0. 5 g/100g of SSL، 0. 5 g/100g of DATEM and 0. 5 g/100g of PG could be a good improver gel to achieve the minimum stickiness.