Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet gluten, gluten deformation index, Falling...

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Bibliographic Details
Main Authors: Georgiana Gabriela Codină, Adriana Dabija, Mircea Oroian
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Foods
Subjects:
white wheat flour
α-amylase
mixolab
falling number
artificial neuronal networks
Online Access:https://www.mdpi.com/2304-8158/8/10/447

Internet

https://www.mdpi.com/2304-8158/8/10/447

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