Predicting Loaf Volume Without Baking the Bread
Friday, June 17, 2016 - 16:01
in Mathematics & Economics
When it comes to baking bread, the bigger the loaf, the better. But to determine the baking performance of wheat flour, food scientists had to bake a loaf of bread. That may not be necessary, thanks to a new mathematical model that uses specific dough parameters to predict loaf volume. That saves time and money.