The Use of a Simplex Method with an Artificial basis in Modeling of Flour Mixtures for Bakery Products

Abstract: Modeling of flour mixtures for bakery products of increased biological value is done. The problem is solved by a simplex method with an artificial basis related to numerical optimization methods for solving linear programming problems. A mathematical model of the composition of a polycomponent flour mixture has been constructed. The model is taking into account the minimal amount of essential amino acids. An automated scientific research system for modeling the composition of flour mixtures with specified functional characteristics was developed and implemented. The composition of flour mixes for bakery products has been optimized according to the target values of the amino acid score and biological value. Application of the developed software package allows creating prescription compounds for rye-wheat bread with a 6.12-17.66% higher biological value than traditional bakery products.

Natalia A. Berezina, Andrey V. Artemov, Igor A. Nikitin, Igor V. Zavalishin and Andrey N. Ryazanov. “The Use of a Simplex Method with an Artificial basis in Modeling of Flour Mixtures for Bakery Products”. International Journal of Advanced Computer Science and Applications (IJACSA) 8.12 (2017). http://dx.doi.org/10.14569/IJACSA.2017.081244

@article{Berezina2017,
title = {The Use of a Simplex Method with an Artificial basis in Modeling of Flour Mixtures for Bakery Products},
journal = {International Journal of Advanced Computer Science and Applications},
doi = {10.14569/IJACSA.2017.081244},
url = {http://dx.doi.org/10.14569/IJACSA.2017.081244},
year = {2017},
publisher = {The Science and Information Organization},
volume = {8},
number = {12},
author = {Natalia A. Berezina and Andrey V. Artemov and Igor A. Nikitin and Igor V. Zavalishin and Andrey N. Ryazanov}
}