Predicting the quality of fortifi ed bakery products through recipe modeling

Abstract

The design of fortified bakery products involves addressing the challenge of ensuring nutrient composition along with product quality. The latter is determined by the combination of properties of fl our, known in technology as baking properties. The article discusses an approach that allows predicting the quality and nutrient composition of fortifi ed bakery products at the stage of formation of the recipe composition of bread with enriching ingredients. In addition, the sensitivity of the obtained solutions to the instability of the characteristics of fl our ingredients is established. A solution is proposed in the form of a stochastic programming problem, in which the mathematical expectation of the value of the objective function is optimized for given values of the variation of the coeffi cients and the probability of fulfi lling the constraints. Technological and consumer constraint classes are established. Dependencies that allow predicting the composition of bakery products and, accordingly, assigning them to a specifi c group of functional or specialized products have been introduced into the model. The model was tested on the example of calculating a component mixture of fi rst-grade wheat fl our and amaranth extrudate flour for the production of bread with a high protein content, enriched with dietary fi ber and calcium.