Abstract
Modeling of flour mixtures for bakery products of increased biological value is done. The problem is solved by a simplex method with an artificial basis related to numerical optimization methods for solving linear programming problems. A mathematical model of the composition of a polycomponent flour mixture has been constructed. The model is taking into account the minimal amount of essential amino acids. An automated scientific research system for modeling the composition of flour mixtures with specified functional characteristics was developed and implemented. The composition of flour mixes for bakery products has been optimized according to the target values of the amino acid score and biological value. Application of the developed software package allows creating prescription compounds for rye-wheat bread with a 6.12-17.66% higher biological value than traditional bakery products.
Highlights
The most important branch of the economy of any country is the food industry, which occupies a central position in the processing of agricultural raw materials and food supply
Such a problem can be reduced to the problem of linear programming, where the rate of a biological value of protein in the resulting flour mixture is chosen as the objective function, and the restrictions will set the necessary minimum values for important amino acids and trace elements
The developed computer program of the automated system of scientific researches allowed optimizing the composition of flour mixes for bakery products from a mixture of rye and wheat flour by biological value
Summary
The most important branch of the economy of any country is the food industry, which occupies a central position in the processing of agricultural raw materials and food supply. The problem is formulated as follows: to simulate the component composition of a mixture for bakery products, providing the content of essential amino acids not lower than the set value; the component composition should contain maximum amount of protein, provide a given ratio of proteins to carbohydrates (4:1) and have the taste properties that satisfy the majority of consumers Such a problem can be reduced to the problem of linear programming, where the rate of a biological value of protein in the resulting flour mixture is chosen as the objective function, and the restrictions will set the necessary minimum values for important amino acids and trace elements. It can be concluded that the process of obtaining the optimal composition of a bakery mixture is a complex scientific task for the solution of which it is necessary to develop and implement an automated system of scientific research
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