Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks
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DOI: 10.3390/foods8100447
Abstract: An artificial neuronal network (ANN) system was conducted to predict the Mixolab parameters which described the wheat flour starch-amylase part (torques C3, C4, C5, and the difference between C3-C4and C5-C4, respectively) from physicochemical properties (wet… read more here.
Keywords: difference; mixolab; amylase addition; mixolab parameters ... See more keywords