Prediction of Pasting Properties of Dough from Mixolab Measurements Using Artificial Neuronal Networks

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 gluten, gluten deformation index, Falling...

Descripción completa

Detalles Bibliográficos
Autores principales: Codină, Georgiana Gabriela, Dabija, Adriana, Oroian, Mircea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835905/
https://www.ncbi.nlm.nih.gov/pubmed/31581568
http://dx.doi.org/10.3390/foods8100447

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835905/
https://www.ncbi.nlm.nih.gov/pubmed/31581568
http://dx.doi.org/10.3390/foods8100447

Ejemplares similares