Mathematical Planning When Choosing Rational Dosages of Ingredients for Adjusting the Composition of Bakery Products
Tatyana Suhareva1, Inna Sergienko2, Alla Kutsova3, Alexander Ratushny4
1Tatyana Suhareva, Food Processing and Commodity Department, Michurinsk State Agrarian University, Tambov Region, Michurinsk, Russia.
2Inna Sergienko, Technologies of Processing of Grain, Baking, Macaroni and Confectionery Productions Department, Rasumovsky Moscow State University of Technology and Management, Moscow, Russia.
3Alla Kutsova, Intellectual Property Department, Voronezh State University of Engineering Technologies, Voronezh, Russia.
4Alexander Ratushny, Food Processing and Commodity Department, Michurinsk State Agrarian University, Tambov Region, Michurinsk, Russia.
Manuscript received on July 20, 2019. | Revised Manuscript received on August 10, 2019. | Manuscript published on August 30, 2019. | PP: 4562-4565 | Volume-8 Issue-6, August 2019. | Retrieval Number: F8876088619/2019©BEIESP | DOI: 10.35940/ijeat.F8876.088619
Open Access | Ethics and Policies | Cite | Mendeley
© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: The article provides a mathematical solution to the problem of choosing the dosages of ingredients in regulating the baking properties of wheat flour with the use of soy protein isolate, which allows not only adjusting the process but also improving the biological value of bakery products. The chosen main factors that influenced bread quality were the following: x1 – the dosage of soybean isolate, %; and x2 – dough moisture, %. These factors were compatible and uncorrelated. The central-composite rotatable design was chosen. The research program was laid out in the experiments planning matrix. The order of experiments was randomized using the table of random numbers, which excluded the influence of uncontrollable parameters on the results of the experiment. For statistical processing of the experiment results, the following statistical criteria were used: the significance of regression equations coefficients – Student’s t-test, adequacy of equations – Fisher’s variance ratio. As a result of the experimental data statistical processing according to the known methods, regression equations that adequately describe at the significance level of 5 % the dependence of the specific volume of bread and dimensional stability on the studied factors were obtained.
Keywords: Choice of rational dosages, correction of bakery product’s structure, mathematical planning of an experiment, soy isolate.