Optimization Design of Biscuit Formula Based on the Grey System

Abstract:

Article Preview

Biscuits are popular with many people, including young and old man. In present, much attention is paid to biscuits taste and flavor, but proportion of protein from different material in biscuits is usually ignored. It results in less nutrition value. This can be improved by increasing protein biological value through proper mixture of different protein resources. The best optimization proportion of different material protein is quantitatively determined through mathematics model and the application of computer technology. This model is applied in the formula design of biscuit made of wheat flour protein, soybean protein and milk protein, the result is as follows: wheat flour protein: soybean protein: milk protein=11:5:7.

Info:

Periodical:

Advanced Materials Research (Volumes 201-203)

Edited by:

Daoguo Yang, Tianlong Gu, Huaiying Zhou, Jianmin Zeng and Zhengyi Jiang

Pages:

1044-1049

DOI:

10.4028/www.scientific.net/AMR.201-203.1044

Citation:

W. Li and D. Y. Li, "Optimization Design of Biscuit Formula Based on the Grey System", Advanced Materials Research, Vols. 201-203, pp. 1044-1049, 2011

Online since:

February 2011

Authors:

Export:

Price:

$35.00

In order to see related information, you need to Login.

In order to see related information, you need to Login.