Global markets are moving towards increased product variety and shorter product lifespan, and this also applies to bakery products from large industrial bakeries. Application of the business strategy mass customization could potentially counter this, as this strategy aims for offering customized products at near mass production cost. However, today the production is characterised by experienced-based adjustments of the processes and long product development time, which is partly caused by lack of knowledge of the dough properties and analysis of the dough at industrial settings. To address this, a protocol for analysis of large deformation properties for yeasted wheat dough samples from industrial bakeries has been established. Test of the new protocol revealed that it was able to differentiate between some variables such as different dough types, while some other variables were not possible to detect with this protocol. The perspectives for the analysis protocol may be to develop a range of industrial applicable analysis methods, which can be used for predictable, reliable and objective measurements of the dough. However, before the industrial dough analyses can be fully utilised, it is necessary to make a model of the correlations between all the variable relevant for the final product, including ingredient properties and process parameters. This is a prerequisite before mass customization can be implemented.
|Title of host publication||Towards Sustainable Customization : Bridging Smart Products and Manufacturing Systems - Proceedings of the 8th Changeable, Agile, Reconfigurable and Virtual Production Conference CARV 2021 and 10th World Mass Customization and Personalization Conference MCPC 2021|
|Editors||Ann-Louise Andersen, Rasmus Andersen, Thomas Ditlev Brunoe, Maria Stoettrup Schioenning Larsen, Kjeld Nielsen, Alessia Napoleone, Stefan Kjeldgaard|
|Number of pages||8|
|Publication status||Published - 2022|
|Event||8th Changeable, Agile, Reconfigurable and Virtual Production Conference, CARV 2021 and 10th World Mass Customization and Personalization Conference, MCPC 2021 - Aalborg, Denmark|
Duration: 1 Nov 2021 → 2 Nov 2021
|Conference||8th Changeable, Agile, Reconfigurable and Virtual Production Conference, CARV 2021 and 10th World Mass Customization and Personalization Conference, MCPC 2021|
|Period||01/11/2021 → 02/11/2021|
|Series||Lecture Notes in Mechanical Engineering|
Bibliographical notePublisher Copyright:
© 2022, Springer Nature Switzerland AG.
- Dough analysis
- Food industry
- Industrial bakeries
- Mass customization