Prediction of extensograph properties of wheat‐flour dough: artificial neural networks and a genetic algorithm approach
H Abbasi, SMS Ardabili… - Journal of Texture …, 2012 - Wiley Online Library
Wheat‐flour dough is a viscoelastic material with nonlinear rheological behavior.
Extensograph is a useful system for dough rheological measurement. Our purpose in this
research was to apply soft computation tools for predicting the extensograph properties of
dough from several physicochemical properties of flour. This study used the resulting model
to suggest modifications of processing conditions for reducing economic loss and
minimizing product quality deterioration. A generalized feed‐forward artificial neural network …
Extensograph is a useful system for dough rheological measurement. Our purpose in this
research was to apply soft computation tools for predicting the extensograph properties of
dough from several physicochemical properties of flour. This study used the resulting model
to suggest modifications of processing conditions for reducing economic loss and
minimizing product quality deterioration. A generalized feed‐forward artificial neural network …
[PDF][PDF] PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM …
H ABBASI, SMS ARDABILI, Z EMAM-DJOMEH… - 2011 - academia.edu
Wheat-flour dough is a viscoelastic material with nonlinear rheological behavior.
Extensograph is a useful system for dough rheological measurement. Our purpose in this
research was to apply soft computation tools for predicting the extensograph properties of
dough from several physicochemical properties of flour. This study used the resulting model
to suggest modifications of processing conditions for reducing economic loss and
minimizing product quality deterioration. A generalized feed-forward artificial neural network …
Extensograph is a useful system for dough rheological measurement. Our purpose in this
research was to apply soft computation tools for predicting the extensograph properties of
dough from several physicochemical properties of flour. This study used the resulting model
to suggest modifications of processing conditions for reducing economic loss and
minimizing product quality deterioration. A generalized feed-forward artificial neural network …
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