应用人工神经网络算法优化面包配方  

Optimization of Bread Formulation Based on Artificial Neural Network Algorithm

作　　者：冯占利[1] 李文钊[1] 赵璐[1] 

机构地区：[1]食品营养与安全教育部重点实验室天津科技大学食品工程与生物技术学院,天津300457

出　　处：《天津科技大学学报》2011年第1期14-18,共5页Journal of Tianjin University of Science & Technology

基　　金：企业合作项目"欧式面包品质改进与工业化生产"(1000140008)

摘　　要：在优化面包配方实验中,针对面包易老化、不耐储存这一问题,采用人工神经网络(artificial neural network,ANN)对12个影响因素和6项观测指标进行模拟与建模,最终获得了口感好、储存效果好的最优配方,即:面粉32%,水7%,盐0.962%,奶粉8%,果葡糖浆30%,酥油18%,糖醇3%,保鲜酶0.03%,淀粉酶0.001%,脂肪酶0.002%,木聚糖酶0.005%,卡拉胶0.5%,黄原胶0.5%.In the optimization of bread formulation experimenta,iming at the question of bread aging and short storage,artificial neural network（ANN） was used to model the twelve effect factors and six targets.Best formula was obtained that have good taste and can keep longer time by this modelt,hat is the best ratio of raw material respectively are flour 32%,water 7%s,alt 0.962%,milk power 8%h,igh fructose syrup 30%b,utter 18%s,ugar alcohol 3%f,resh enzyme 0.03%s,tarch enzyme 0.001%f,at enzyme 0.002%,xylan enzyme 0.005%c,arrageenan 0.5%,xanthan gum 0.5%.

关 键 词：面包 配方优化 人工神经网络 实验设计 

分 类 号：TS201.1[轻工技术与工程—食品科学]