Process optimization and quality analysis of strawberry lees steamed buns

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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Bibliographic Details
Main Authors: Qianqian Tong, Linlin Yin, Hong Rong, Jingjing Yang, Mengmeng Gu, Chaojia Shi
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:CyTA - Journal of Food
Subjects:
Steamed buns
artificial neural network
genetic algorithm
quality characteristics
flavor compounds
Online Access:https://www.tandfonline.com/doi/10.1080/19476337.2025.2541888
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