OPTIMIZATION OF WHEAT BLENDING TO PRODUCE BREADMAKING FLOUR

Linear programming was utilized to optimize the blending of wheat lots which have diflerent quality characteristic and costs. Using best subsets regression three quality tests @article size index, dough volume and falling number value) were selected in relation to loaf volume of bread to be produced. The chosen criteria were set up in a linear programming fonnat as a model for the computerized solution. The model's applicability was assessed in a commercial mill. As a result of applying the model it was found possible to produce breadmaking jlour with a reasonable quality and at a lower cost.