Application of D-optimal mixture design and artificial neural network in optimizing the composition of flours for preparation of gluten free bread

Based on the value of mean squared error, absolute average deviation and coefficient of determination, the ANN model was found superior to DMD models in predicting the value of responses. The optimum composition of flour obtained using the DMD method was 69.44 g of PMF, 21 g of RLF and 9.56 g of MLF, whereas using the ANNGA technique, it was 68.25 g of PMF, 23.12 g of RLF and 8.63 g of MLF.