Taguchi-generalized regression neural network micro-screening for physical and sensory characteristics of bread

Abstract

Generalized regression neural networks (GRNN) may act as crowdsourcing cognitive agents to screen small, dense and complex datasets. The concurrent screening and optimization of several complex physical and sensory traits of bread is developed using a structured Taguchi-type micro-mining technique. A novel product outlook is offered to industrial operations to cover separate aspects of smart product design, engineering and marketing. Four controlling factors were selected to be modulated directly on a modern production line: 1) the dough weight, 2) the proofing time, 3) the baking time, and 4) the oven zone temperatures. Concentrated experimental recipes were programmed using the Taguchi-type L9(34) OA-sampler to detect potentially non-linear multi-response tendencies. The fused behavior of the master-ranked bread characteristics behavior was smart sampled with GRNN-crowdsourcing and robust analysis. It was found that the combination of the oven zone temperatures to play a highly influential role in all investigated scenarios. Moreover, the oven zone temperatures and the dough weight appeared to be instrumental when attempting to synchronously adjusting all four physical characteristics. The optimal oven-zone temperature setting for concurrent screening-and-optimization was found to be 270–240 °C. The optimized (median) responses for loaf weight, moisture, height, width, color, flavor, crumb structure, softness, and elasticity are: 782 g, 34.8 %, 9.36 cm, 10.41 cm, 6.6, 7.2, 7.6, 7.3, and 7.0, respectively.