Optimization of wheat blending to produce breadmaking flour
Küçük Resim Yok
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Food Nutrition Press Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Linear programming was utilized to optimize the blending of wheat lots which have different quality characteristic and costs. Using best subsets regression three quality tests (particle size index, dough volume and falling number value) were selected in relation to loaf volume of bread to be produced. The chosen criteria were set up in a linear programming format as a model for the computerized solution. The model's applicability was assessed in a commercial mill. As a result of applying the model it was found possible to produce breadmaking flour with a reasonable quality and at a lower cost.
Açıklama
Anahtar Kelimeler
Hardness
Kaynak
Journal of Food Process Engineering
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
24
Sayı
3
