通过配方建模预测强化烘焙产品的质量

G. Shurshikova, N. M. Derkanosova, A. Stakhurlova
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引用次数: 0

摘要

强化烘焙产品的设计涉及到确保营养成分和产品质量的挑战。后者是由面粉的综合性能决定的,在技术上称为烘烤性能。本文探讨了在配料丰富的面包配方组成形成阶段,对强化烘焙产品的质量和营养成分进行预测的方法。此外,还建立了所得溶液对原料特性不稳定性的敏感性。本文以随机规划问题的形式,对给定的系数变化量和满足约束的概率,优化目标函数值的数学期望值。建立了技术和消费者约束类。依赖关系允许预测烘焙产品的组成,并相应地将它们分配给特定的功能或专门产品组,这些依赖关系已被引入模型中。以生产高蛋白、富含膳食纤维和钙的面包用一级小麦面粉与苋菜挤出粉的混合配料为例,对该模型进行了验证。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Predicting the quality of fortifi ed bakery products through recipe modeling
The design of fortified bakery products involves addressing the challenge of ensuring nutrient composition along with product quality. The latter is determined by the combination of properties of fl our, known in technology as baking properties. The article discusses an approach that allows predicting the quality and nutrient composition of fortifi ed bakery products at the stage of formation of the recipe composition of bread with enriching ingredients. In addition, the sensitivity of the obtained solutions to the instability of the characteristics of fl our ingredients is established. A solution is proposed in the form of a stochastic programming problem, in which the mathematical expectation of the value of the objective function is optimized for given values of the variation of the coeffi cients and the probability of fulfi lling the constraints. Technological and consumer constraint classes are established. Dependencies that allow predicting the composition of bakery products and, accordingly, assigning them to a specifi c group of functional or specialized products have been introduced into the model. The model was tested on the example of calculating a component mixture of fi rst-grade wheat fl our and amaranth extrudate flour for the production of bread with a high protein content, enriched with dietary fi ber and calcium.
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