The baking process has received quite attention during the last three decades, due to its economic and industrial relevance, and since it is associated with staple foods like bread. Because of the composition and structure of dough, a series of complex, simultaneous and coupled phenomena occur in the product inside the oven, which make very difficult the design, control and optimization of the process. For these tasks, the use of mathematical models appears as an adequate solution, although they still represent a complex approach for industrial purposes and their use is limited. In this paper, we focus on prediction of water loss, which is relevant for different aspects of the process, for example, texture and sensory properties, economic impact, energy demand. Two simple models are developed based on knowledge about transport phenomena of bread baking. Both methods involve the estimation of a mass transfer coefficient, which can be related to operating conditions. Good prediction performance is found in both cases, in a common range of baking conditions. Finally, the use of water loss as a design and control variable of the process is discussed, and we propose the construction of a baking diagram with moisture loss as independent variable.

中文翻译：

---

预测面包烘烤过程中水分流失的简单模型

由于其在经济和工业上的重要性，并且与诸如面包这样的主食相关联，因此在过去的三十年中，烘焙过程受到了广泛的关注。由于面团的组成和结构，烤箱内部的产品中会发生一系列复杂，同时发生和耦合的现象，这使过程的设计，控制和优化变得非常困难。对于这些任务，使用数学模型似乎是一种适当的解决方案，尽管它们仍然代表了用于工业目的的复杂方法，并且使用受到限制。在本文中，我们着重于水分流失的预测，这与过程的不同方面有关，例如，质地和感官特性，经济影响，能源需求。基于关于面包烘烤的运输现象的知识，开发了两个简单的模型。两种方法都涉及传质系数的估计，这可能与工作条件有关。在常见的烘烤条件范围内，两种情况下均具有良好的预测性能。最后，讨论了将水分损失用作过程的设计和控制变量的方法，并提出了以水分损失为自变量的烘焙图的构建方法。