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OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR
Author(s) -
HAYTA MEHMET,
ÇAKMAKLI ÜNSAL
Publication year - 2001
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2001.tb00539.x
Subject(s) - falling number , wheat flour , volume (thermodynamics) , mathematics , quality (philosophy) , linear programming , linear regression , mill , food science , statistics , mathematical optimization , chemistry , philosophy , physics , epistemology , quantum mechanics
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.