Effects of Bread Added with psyllium Husk Powder on Aging during Storage

Jeon, So Hean; Kim, Da-Hee; Jin, Kim Su; Kim, Mee Ree

doi:10.17495/easdl.2020.8.30.4.261

Cited by 2 publications

(1 citation statement)

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“…It is believed that the weight of the bread decreased due to increased moisture loss. The baking loss rate is due to the volatilization of volatiles in the fermentation products and the evaporation of water by heating, and the water absorption capacity of the sample can affect the baking loss rate [30]. (1) Refer to Table 1.…”

Section: Weight and Baking Loss Ratementioning

confidence: 99%

The Study of an Adaptive Bread Maker Using Machine Learning

Lee,

Kim,

Kim

2023

Foods

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Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products. An integrated solution of sensor data and machine learning technology was determined to be appropriate for identifying real-time changing environmental variables and various influences in the baking process. In this study, the Baking Process Prediction Model (BPPM) created by data-based machine learning showed excellent performance in monitoring and analyzing real-time sensor and vision data in the baking process to predict the baking stages by itself. It also has the advantage of improving the quality of bread. The volumes of bread made using BPPM were 127.54 ± 2.54, 413.49 ± 2.59, 679.96 ± 1.90, 875.79 ± 2.46, and 1260.70 ± 3.13, respectively, which were relatively larger than those made with fixed baking time (p < 0.05). The developed system is evaluated to have great potential to improve precision and efficiency in the food production and processing industry. This study is expected to lay the foundation for the future development of artificial intelligence and the food industry.

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Section: Weight and Baking Loss Ratementioning

confidence: 99%