Optimization of the dough preparation modes using composite flour

Abstract

To determine the optimal parameters of the final product, a mathematical model of the dough preparation process using oatmeal was developed. As a criterion for optimization, we took the following indicators: organoleptic properties and nutritional value of bread. Input factors: moisture content of WT dough, NM oatmeal content, and acidity of the CT test.

Keywords

• oat flour
• mathematical modeling
• optimization of regimes
• nutritional value