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).

To increase the stability of anthocyanin from black rice, β-cyclodextrin (β-CD) formed a complex with anthocyanin, and thermal and UVB stability of the complex was investigated at various pH levels. The formation of β-CD complex with anthocyanin was confirmed by the decreased UV-Vis spectrophotometer absorbance (at 511nm) with increasing the concentration of β-CD at pH 2, 2.5, 3, 4, and 5. ABTS (2, 2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid)assay was conducted to measure radical scavenging capacity (RSC) of the complex at pH 2, 4, 6, and 8, after which the RSCs were recorded over the 24 h heating(95°C) and 24 h UVB irradiating periods. The RSC values of the complexes increased as the β-CD concentration increased (0.1-2%) at pH 6 and 8. Upon thermal treatment, the RSC readings of the complexes tended to decrease to a lesser extent compared to the anthocyanin control (without β-CD) at pH 2. This result suggests that the thermal stability of anthocyanin was more retained in the presence of β-CD at low pH (pH 2). However, in the case of UVB irradiation, the effect of β-CD complex on the anthocyanin RSC was not significant, though the RSC values for both the anthocyanin control and complexes trended downward as the UVB irradiation time increased at all pH ranges except for pH 8 (no downward trend). In short, this study suggests that the effect of β-CD complex on the stability of anthocyanin antioxidant capacity depends on pH and the susceptibility to the degradation process.