논문 상세보기
pp.119-127
This research presented the procedural framework of developing and optimizing an artificial intelligence model for predicting the change of bread texture by different baking enhancers. Emphasis was placed on the impact of various baking enhancers on the Mixolab thermo-mechanical properties of wheat flour and consequent alterations in bread texture. The application of baking enhancers positively contributed to dough formation and stability, producing bread with a soft texture. However, a relatively low Pearson correlation coefficient was observed between a single Mixolab parameter and bread texture (r<0.59). To more accurately predict the texture of bread from the thermo-mechanical features of wheat flour with baking enhancers, five AI models (multiple linear regression, decision tree, stochastic gradient descent, random forest, and multilayer perceptron neural network) were applied, and their prediction performance was compared. The multilayer perceptron neural network model was further utilized to enhance the prediction of bread texture by mitigating overfitting risks. Finally, the hyperparameter tuning (activation function [Leaky ReLU], regularization [0.0001], and dropout [0.1]) led to enhanced model performance (R2 = 0.8109 and RMSE = 0.1096).
재료 및 방법
재료
Mixolab 반죽 특성 평가
식빵 제조
식빵 텍스처 분석
인공지능 데이터 수집 및 전처리
인공지능 모델링 및 최적화
통계 처리
결과 및 고찰
요 약
감사의 글
References
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