MODELING THE RECIPE FOR BISCUIT SEMI-FINISHED PRODUCT OF REDUCED ENERGY VALUE

Authors

Z.A. Bochkareva Penza State Technological University

Keywords:

semi-finished product, biscuit, modeling, compounding, energy value, oats, bran

Abstract

The article is devoted to automated design of formulations using linear programming in MS Excel. The software implementation of the process of optimization and modeling of flour confectionery products was developed, which allows to calculate the nutritional and energy value of products with a multicomponent raw material composition.

Downloads

pdf (Русский)

Published

2018-12-25

Issue

Vol. 5 No. 4 (2018)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2018 Z.A. Bochkareva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

Z.A. Bochkareva, O.A. Serebrykova, THE EFFECT OF OAT BRAN AND SWEETENER ON INDICATORS BISCUIT SEMI-FINISHED PRODUCT , Innovative Machinery And Technology: Vol. 7 No. 1 (2020)
G.V. Shaburova, A.Y. Zueva, OPTIMIZATION OF THE RECIPE FOR AN ENRICHED BISCUIT SEMI-FINISHED PRODUCT , Innovative Machinery And Technology: Vol. 8 No. 2 (2021)
G.V. Shaburova, Yu.S. Kulkova, APPLICATION OF OAT BRAN AND VEGETABLE RAW MATERIALS IN THE RECIPE OF GOOD COOKIES , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
P.K. Garkina, S.V. Lisina, WHEAT BRAN IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS , Innovative Machinery And Technology: Vol. 8 No. 3 (2021)
P.K. Garkina, G.V. Shaburova, EXTRUDATE BUCKWHEAT IN TECHNOLOGY OF BAKING PRODUCTS , Innovative Machinery And Technology: Vol. 5 No. 2 (2018)
G. V. Shaburova, P. K. Voronina, A. A. Kurochkin, USE OF EXTRUDED CORN THE FORTIFIER TECHNOLOGY RAW GINGERBREAD , Innovative Machinery And Technology: Vol. 2 No. 1 (2015)
Z.A. Bochkareva, A.I. Sushentsova, MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
O. N. Pchelintseva, MATHEMATICAL MODELING OF THE DRYING APPLES , Innovative Machinery And Technology: Vol. 2 No. 3 (2015)
D.S. Samokhvalov, Yu.V. Rodionov, N.V. Bilan, A.I. Skomorokhova, PROCESSING THE MODES OF THE TWO-STAGE CONVECTIVE VACUUM-PULSE DRYING OF DAIKON GRADE "HARU" , Innovative Machinery And Technology: Vol. 7 No. 1 (2020)
P.K. Garkina, O.A. Gorbacheva, SUGAR COOKIES WITH APPLICATION HAWTHORN POWDER , Innovative Machinery And Technology: Vol. 7 No. 4 (2020)

1 2 3 4 5 6 7 8 > >>

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

Z.A. Bochkareva, O.A. Serebrykova, THE EFFECT OF OAT BRAN AND SWEETENER ON INDICATORS BISCUIT SEMI-FINISHED PRODUCT , Innovative Machinery And Technology: Vol. 7 No. 1 (2020)
Z.A. Bochkareva, A.I. Sushentsova, MODELING OF CUPCAKE RECIPES WITH WALNUT OIL AND WHEAT BRAN EXTRUDATE , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
O.N. Pchelinceva, Z.A. Bochkareva, THE STUDY OF THE VACUUM FREEZING PROCESS SEMI-FINISHED PRODUCTS , Innovative Machinery And Technology: Vol. 5 No. 2 (2018)
Z.A. Bochkareva, E.I. Polosina, UTILIZATION OF WHOLE WHEAT FLOUR IN PIZZA PRODUCTIONS , Innovative Machinery And Technology: Vol. 11 No. 1 (2024)