Optimization of wheat blending to produce breadmaking flour

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dc.authorwosidHAYTA, MEHMET/B-8244-2016
dc.contributor.authorHayta, M
dc.contributor.authorÇakmakli, Ü
dc.date.accessioned2024-08-04T20:12:17Z
dc.date.available2024-08-04T20:12:17Z
dc.date.issued2001
dc.departmentİnönü Üniversitesien_US
dc.description.abstractLinear 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.en_US
dc.identifier.doi10.1111/j.1745-4530.2001.tb00539.x
dc.identifier.endpage192en_US
dc.identifier.issn0145-8876
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-0035415912en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage179en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4530.2001.tb00539.x
dc.identifier.urihttps://hdl.handle.net/11616/93336
dc.identifier.volume24en_US
dc.identifier.wosWOS:000170661400003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherFood Nutrition Press Incen_US
dc.relation.ispartofJournal of Food Process Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectHardnessen_US
dc.titleOptimization of wheat blending to produce breadmaking flouren_US
dc.typeArticleen_US

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