Effect of dilute lactic acid hydrolysis on the cooked viscosity of a fermented white wheat flour–yogurt mixture Original Research Article

A fermented wheat flour–yogurt mixture was hydrolyzed using dilute lactic acid solution to obtain low viscosities at high dry matters. The effect of acid concentration (0.2–1.0 N), time (2–6 h), and temperature (30–60 °C) on the cooked viscosity of the soup was investigated using response surface methodology. A second order polynomial equation for predicting soup viscosity was developed. Acid concentration had the most pronounced effect on the viscosity, followed by temperature and time of hydrolysis. It is suggested that the regression equation can be used to find optimum hydrolysis conditions for the desired viscosity of the soup.