DEVELOPMENT OF A MATHEMATICAL MODEL FOR DETERMINING MOISTURE IN A PROOFING CUP WHEN PREPARING DOUGH
Abstract
This study presents the development of a mathematical model designed to determine the moisture content in a proofing cup during the dough preparation process. The model aims to optimize dough fermentation by accurately estimating humidity levels, which are critical for yeast activity and dough quality. The research integrates physical parameters such as temperature, air flow, and time into the model, enabling better control over proofing conditions. The results demonstrate that the model can predict moisture levels with a high degree of accuracy, offering potential improvements in industrial and artisanal baking processes.
Keywords
dough preparation, proofing cup, moisture content, mathematical modeling, fermentation process, baking technology, humidity control, dough quality, predictive model, food engineering
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