Optimization of the production parameters for bread rolls with the Nelder–Mead simplex method

[Display omitted] •Straight forward method to optimize process parameters.•Easy applicable alternative to the response surface optimization.•Using this approach within 11 experiments an optimal result was obtained.•Model-free optimization with facile evaluation. In this contribution an efficient met...

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Bibliographic Details
Published in:Food and bioproducts processing 2017-05, Vol.103, p.10-17
Main Authors: Zettel, V., Hitzmann, B.
Format: Article
Language:English
Subjects:
Baking
Bread
Bread rolls
Ceramic coatings
Colour
Confidence intervals
Elasticity
Infrared oven
Infrared radiation
Model-free optimization
Nelder–Mead simplex method
Objective function
Optimization
Parameters
Process parameters
Proofing
Radiation
Rolls
Saturation
Saturation (color)
Simplex method
Specific volume
Temperature
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Summary:[Display omitted] •Straight forward method to optimize process parameters.•Easy applicable alternative to the response surface optimization.•Using this approach within 11 experiments an optimal result was obtained.•Model-free optimization with facile evaluation. In this contribution an efficient method for the optimization of production parameters for bread rolls is presented. The optimization was carried out for a new oven type starting with the normal recipe for bread rolls. The new oven type was coated with a ceramic that increased the infrared radiation during the baking process. The baking process is therefore accelerated and the production parameters had to be adjusted once more. The process parameters proofing time and the baking temperature were optimized. The quality criterion was defined by the characteristics of bread rolls obtained from the conventional oven using the specific volume, the baking loss, the colour saturation, crumb firmness as well as the elasticity. The Nelder–Mead simplex method led within 11 experiments to an optimal baking result. The optimization was terminated when the values for the confidence interval of the objective function include zero. The optimal processing parameters for the bread rolls were a proofing time of 117min and the baking temperature of 215°C for 16min. The simplex method according to Nelder–Mead lead to promising results for production parameters of bread rolls in a new oven system.
ISSN:0960-3085
1744-3571
DOI:10.1016/j.fbp.2017.02.003