Optimization of wheat blending to produce breadmaking flour

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Atıf İçin Kopyala

HAYTA M., Cakmaklı U.

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.24, sa.3, ss.179-192, 2001 (SCI-Expanded)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 24 Sayı: 3
• Basım Tarihi: 2001
• Doi Numarası: 10.1111/j.1745-4530.2001.tb00539.x
• Dergi Adı: JOURNAL OF FOOD PROCESS ENGINEERING
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Sayfa Sayıları: ss.179-192
• Erciyes Üniversitesi Adresli: Hayır

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.