Process optimization and quality analysis of strawberry lees steamed buns
This study employed an artificial neural network and a genetic algorithm to optimize the production of steamed buns made with strawberry lees. The optimal parameters identified were: 17% strawberry lees addition, dough fermentation at 36°C for 120 min, and a 50-min proofing period. The experimental...
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| Huvudupphov: | , , , , , |
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| Materialtyp: | Artigo |
| Språk: | Inglês |
| Utgiven: |
Taylor & Francis Group
2025-12-01
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| Serie: | CyTA - Journal of Food |
| Ämnen: | |
| Länkar: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541888 |
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