Automation of technological and business processes

ISSN-print: 2312-3125
ISSN-online: 2312-931X
ISO: 26324:2012
Архiви

OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI"

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A. Antonova
N. Dzyuba

Анотація

The article is concerned with the analysis of recipes of confectionary products on the basis of essential indicators of chemical composition meeting the demands of definite group of consumers (corresponding the physiological norms of feeding the different group of population). The ratio of carbohydrates and proteins which is determined for correlating group of the intensity of labour is analized. Criteria of optimality of the composition of present products were adopted on this basis. The received results give the possibility of choice of the composition of farinaceous confectionary product concidering the aminoacid composition. Variants of the optimized recipes of the farinaceous confectionary product enriched with gluten were obtained. Key indicators of quality of the made farinaceous confectionary product were defined.
Ключові слова:
Objective function, optimization criteria, chemical composition, physiological standart, gluten, aminoacid, recipes

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Як цитувати
Antonova, A., & Dzyuba, N. (2017). OPTIMIZATION OF THE COMPOSITION OF MUFFINS ON THE BASIS OF ESSENTIAL INDICATORS OF CHEMICAL COMPOUND OF THE CONFECTIONARY PRODUCT "VUPI PAI". Automation of Technological and Business Processes, 9(1). https://doi.org/10.15673/atbp.v9i1.499
Розділ
АВТОМАТИЧНІ І АВТОМАТИЗОВАНІ СИСТЕМИ УПРАВЛІННЯ ТЕХНОЛОГІЧНИМИ ПРОЦЕСАМИ

Посилання

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