Multi-criteria optimization of technological parameters of microwave baking of whipped yeast-free bread without crust

Abstract

In order to reduce energy consumption and baking time of churned yeast-free bakery products, to improve their quality, it is relevant to use effective sources of energy supply to test blanks. For uniform heating of test blanks throughout the entire volume, their ultra-high-frequency heating during baking is of the greatest interest, which makes it possible to increase the efficiency of production. One of the well-known methods of studying the baking process of whipped, yeast-free, unskilled bread was the method of mathematical modeling based on the formalization of a mathematical model. Experiment planning is the most effective in obtaining maximum information about the modeling object with a minimum amount of experimental research. In this paper, the modeling and optimization of the technological parameters of microwave baking of whipped yeast-free bread with the use of experimental statistical methods is considered. The mass of the dough piece and the power of microwave baking were chosen as the main factors. The output parameters were the duration of baking until ready, the package and the height of the bread. Based on the results of the central compositional rotatable planning of the experiment, mathematical models in the form of regression equations are constructed that adequately describe the processes under study. Statistical processing of experimental data was performed according to the criteria of Student, Kohren and Fisher (with a confidence probability of 0.95). The mathematical interpretation of regression equations is given. Optimization of the parameters of microwave baking of churned yeast-free bakery products was carried out by the method of indeterminate Lagrange multipliers. The optimal values of the main factors of the experiment were determined: the mass of the test piece – 465 g; the power of microwave baking - 865 W, which ensures the smallest bread roll – 1.2% and the maximum bread height - 78.5 mm with a minimum duration of baking bread – 3.4 min.