Corpus ID: 54915486

Characterization of the effects of chia gels on wheat dough and bread rheology as well as the optimization of bread roll production with the Nelder-Mead simplex method

@inproceedings{Kohlus2016CharacterizationOT,
  title={Characterization of the effects of chia gels on wheat dough and bread rheology as well as the optimization of bread roll production with the Nelder-Mead simplex method},
  author={R. Kohlus},
  year={2016}
}
In this contribution an efficient method for the optimization of processing 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 processing parameters had to be adjusted newly. The process parameters proofing time and the baking temperature were… Expand

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