Technische Hochschule Ostwestfalen-Lippe researchers optimize bread production

Researchers at the Future Food Factory OWL, part of the Technische Hochschule Ostwestfalen-Lippe, are developing new methods to optimize industrial bread production. The project aims to reduce the up to ten percent of raw materials that currently end up as waste due to inconsistent baking results caused by variables like ingredient properties, kneading duration, and temperature.

To monitor the visco-elastic dough, the team uses acoustic sensors to listen to the kneading process, as subtle changes in sound can indicate shifts in dough consistency. They also utilize 3D scanning to evaluate the final product and collect machine data, such as energy consumption, to improve production control and efficiency.