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.

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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.

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