Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Methods of Medium Optimization01:28

Methods of Medium Optimization

68
Optimizing growth media enhances microbial proliferation and maximizes product yield. Statistical experimental design methodologies provide structured and reproducible approaches, offering progressively higher levels of robustness and efficiency.The One-Factor-at-a-Time (OFAT) MethodThe One-Factor-at-a-Time (OFAT) method involves adjusting a single variable while keeping all others constant. However, it cannot detect interactions between variables, often leading to suboptimal outcomes when...
68
Response Surface Methodology01:16

Response Surface Methodology

876
Response Surface Methodology (RSM) is a collection of statistical and mathematical techniques used to develop, improve, and optimize processes. It is particularly valuable when many input variables or factors potentially influence a response variable.
The process of RSM involves several key steps:
876
Factors Affecting Workability01:24

Factors Affecting Workability

397
The workability of concrete is a critical characteristic that influences the ease of mixing, handling, and finishing the concrete. It is affected by several factors including water content, aggregate properties, and admixtures like air entrainment. Water plays a fundamental role as it lubricates the concrete mix, facilitating easier movement and placement. However, the water requirement varies depending on the texture and shape of aggregates. Finer particles and angular, rough-textured...
397

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Metastatic Gastric Adenocarcinoma Presenting With Pleuropericardial Effusions and Cardiac Tamponade: A Diagnostic Challenging Case Report.

Respirology case reports·2026
Same author

Incidence and predictors of early and late reoperation after primary lumbar spine fusion: a 10-year retrospective cohort study of 1,356 patients.

European spine journal : official publication of the European Spine Society, the European Spinal Deformity Society, and the European Section of the Cervical Spine Research Society·2026
Same author

Vitamin E administration reduces liver enzyme levels in patients with Metabolic dysfunction-Associated Steatotic Liver Disease (MASLD): evidence from a systematic review and meta-analysis.

Nutrition & metabolism·2026
Same author

Association Between Dietary Total Fat Intake and Risk of Breast Cancer: A Meta-Analysis of Case-Control and Cohort Studies.

Health science reports·2026
Same author

Association Between Coffee and Caffeine Intake and Risk of Breast Cancer: A Systematic Review and Meta-Analysis of Cohort Studies.

Health science reports·2026
Same author

Efficacy of AC-T Versus TAC Neoadjuvant Chemotherapy for Locally Advanced Breast Cancer: A Retrospective Analysis.

International journal of breast cancer·2026

Related Experiment Video

Updated: Apr 21, 2026

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
09:16

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

1.6K

Optimization of a novel improver gel formulation for Barbari flat bread using response surface methodology.

Amir Pourfarzad1, Mohammad Hossein Haddad Khodaparast1, Mehdi Karimi2

  • 1Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran.

Journal of Food Science and Technology
|October 21, 2014
PubMed
Summary

This study optimized bread improver gel using Response Surface Methodology (RSM). The best formulation for Barbari flat bread quality, shelf life, and sensory attributes was determined using sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), and propylene glycol (PG).

Keywords:
EmulsifierImage processingPolyolShelf lifeTexture analysis

More Related Videos

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

1.2K
Optimization of the Epimedii Folium Mutton-Oil Processing Technology and Testing Its Effect on Zebrafish Embryonic Development
06:00

Optimization of the Epimedii Folium Mutton-Oil Processing Technology and Testing Its Effect on Zebrafish Embryonic Development

Published on: March 17, 2023

1.0K

Related Experiment Videos

Last Updated: Apr 21, 2026

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method
09:16

Author Spotlight: Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

Published on: May 12, 2023

1.6K
Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

1.2K
Optimization of the Epimedii Folium Mutton-Oil Processing Technology and Testing Its Effect on Zebrafish Embryonic Development
06:00

Optimization of the Epimedii Folium Mutton-Oil Processing Technology and Testing Its Effect on Zebrafish Embryonic Development

Published on: March 17, 2023

1.0K

Area of Science:

  • Food Science and Technology
  • Bakery Science
  • Chemical Engineering

Background:

  • Bread improvers are crucial for enhancing bakery product quality and production.
  • Optimizing improver formulations is key to achieving desired product characteristics.

Purpose of the Study:

  • To determine the optimal bread improver gel formulation for Barbari flat bread.
  • To evaluate the impact of the improver gel on bread quality, shelf life, sensory attributes, and image properties.

Main Methods:

  • Response Surface Methodology (RSM) was employed to model and optimize the formulation.
  • Key ingredients studied included sodium stearoyl-2-lactylate (SSL), diacetyl tartaric acid esters of monoglyceride (DATEM), and propylene glycol (PG).
  • Image processing and texture analysis were used alongside RSM for comprehensive evaluation.

Main Results:

  • An optimal gel formulation of 0.49% SSL, 0.36% DATEM, and 0.5% PG was identified using the desirability function method.
  • A good agreement was observed between predicted and experimental data, validating the model.
  • RSM, image processing, and texture analysis proved effective in predicting bread properties.

Conclusions:

  • The optimized bread improver gel significantly enhances Barbari flat bread quality and shelf life.
  • RSM is a valuable tool for optimizing bakery formulations and predicting product performance.