Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

Comparison of Trial and Error and Genetic Algorithm in Neural Network Development for Estimating Farinograph Properties of Wheat-flour Dough

Background and Objectives: Rheological characteristics of dough are important for achieving useful information about raw-material quality, dough behavior during mechanical handling, and textural characteristics of products. Our purpose in the present research is to apply soft computation tools for p...

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Bibliographic Details
Main Authors: Hajar Abbasi, Seyyed Mahdi Seyedain Ardabili, Mohammad Amin Mohammadifar, Zahra Emam-Djomeh
Format: Article
Language:English
Published: Shahid Beheshti University of Medical Sciences 2015-06-01
Series:Nutrition and Food Sciences Research
Subjects:
Artificial neural network
Genetic algorithm
Rheological characterization
Wheat-flour dough
Online Access:http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-420-1&slc_lang=en&sid=1

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http://nfsr.sbmu.ac.ir/browse.php?a_code=A-10-420-1&slc_lang=en&sid=1

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