Modelling of the bread recipe composition to improve effectiveness of the production process

This paper looks into the combined influence of untraditional types of raw materials on the quality of wheat flour bread and the effectiveness of the technological process. To estimate that, the methods of mathematical planning and experiment optimisation were applied. The main factors were the dosage of recipe components such as turmeric and liquid grape sugar, the output parameters were unit volume and shape stability of a product. The optimisation of the recipe composition was carried out by the method of folding partial criteria in generalised additive criteria. Rational criteriameanings were determined: the dosage of liquid grape sugar – 2,50 %, turmeric – 2,75 %, which guarantee the production of products with the best combination of values of specific volume and dimensional stability. Basing on the data obtained, there was elaborated the formula of the bread «Merita» (TU 9110-515-02068108-2019) which is characterised with improved quality and higher nutritional value. The application of this technology will allow to increase output of product by 3 % and reduce the production cycle by 1,5 hours