应用人工神经网络算法优化面包配方

摘要

In the optimization of bread formulation experiment,aiming 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 model, that is the best ratio of raw material respectively are flour 32％ ,water 7％, salt 0.962％ , milk power 8％, high fructose syrup 30％ ,butter 18％ , sugar alcohol 3％, fresh enzyme 0.03％ , starch enzyme 0.001％ , fat enzyme 0.002％, xylan enzyme 0.005％, carrageenan 0.5％,xanthan gum 0.5 ％.%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%.