OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR
Makaleler > Tam Makale · 2001
Yazarlar: MEHMET HAYTA, ÜNSAL ÇAKMAKLI
Journal of Food Process Engineering, Uluslararası, Wos, 2001, cilt 24, ss 179-192
DOI: 10.1111/j.1745-4530.2001.tb00539.x
Özet
ABSTRACT 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.