Optimisation of Lidded Bread Single and Multiple Zone Optimisation

• Optimisation of Lidded Bread Baking

Optimisation of Lidded Bread Baking

by
François Pierrel

Although the process of baking bread is almost 10,000 years old it has not really changed. Does it mean that we know how to bake bread in the most efficient way?

Research in bread baking and proving is not new however the innovation of this research is to focus on the optimisation of a single and multi-zone profile. The goal of this research was to focus on optimising the baking profile of an 800g lidded bread.

The design of the Experiment technique was used to develop a better understanding of the different correlations and relationships between the process variables and the various product responses. Predictive models based on the results of the DOE were validated, hence could be used as a predictive tool for bakers. The driving force of this research was to minimise the bake time and optimise the weight loss. The repercussions of this study are twofold:

1. For the baker, it will enable him to increase his production whenever it is possible, increasing his yield from a batch of dough, hence achieving ingredient and labour cost savings.
2. Being able to optimise the oven profile (temperature, humidity, airflow) will also help to determine how to better design bread ovens to suit customers’ needs.

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