Abstract
The application of process control methods to industrial bread baking are discussed. The capture of relevant recipe and process data are an important first step in the optimisation of industrial baking operations. However, to make effect use of such data it must be related to the qualities of the final product. Particular problems for baking include the lack of on-line quality assessment, a situation which is exacerbated by the fact that currently the internal character of baked products can only be reasonably assessed when the product is cold. This means that the adjustment of plant in real time is not possible and much of the judgement regarding process control is reactive. To deliver a more proactive mechanisms greater integration between process and quality data through modelling needs to be achieved. In this context the application of knowledge-based computer systems can play a significant role and a number of examples are introduced.
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Cauvain, S. (2015). Process Control and Software Applications in Baking. In: Technology of Breadmaking. Springer, Cham. https://doi.org/10.1007/978-3-319-14687-4_7
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DOI: https://doi.org/10.1007/978-3-319-14687-4_7
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