E3S Web Conf.
Volume 279, 2021III International Conference “Energy Efficiency and Energy Saving in Technical Systems” (EEESTS-2021)
|Number of page(s)||6|
|Section||Energy Efficiency and Energy Saving in the Technological Processes of the Agro-Industrial Complex|
|Published online||01 July 2021|
Modelling of the bread recipe composition to improve effectiveness of the production process
Voronezh State University of Engineering Technologies, Faculty of Technology, Revolution Avenue, 19, Voronezh, Russia
* Corresponding author: firstname.lastname@example.org
This paper looks into the combined influence of untraditional types of raw materials on the quality of wheat flour bread and the effectiveness of the technological process. To estimate that, the methods of mathematical planning and experiment optimisation were applied. The main factors were the dosage of recipe components such as turmeric and liquid grape sugar, the output parameters were unit volume and shape stability of a product. The optimisation of the recipe composition was carried out by the method of folding partial criteria in generalised additive criteria. Rational criteriameanings were determined: the dosage of liquid grape sugar – 2,50 %, turmeric – 2,75 %, which guarantee the production of products with the best combination of values of specific volume and dimensional stability. Basing on the data obtained, there was elaborated the formula of the bread «Merita» (TU 9110-515-02068108-2019) which is characterised with improved quality and higher nutritional value. The application of this technology will allow to increase output of product by 3 % and reduce the production cycle by 1,5 hours.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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