Predictive Model for the Evolution of Baked Goods Properties During Baking

The development of the organoleptic properties of baked goods results from complex physico-chemical transformations occurring during baking. These transformations depend on parameters such as temperature, humidity, and fluid dynamics inside the oven, varying over time and influencing the final product quality. This project aims to develop a predictive model capable of simulating the evolution of baked goods' characteristics based on oven operating conditions. The model, developed and calibrated with experimental data, will help understand the impact of baking conditions on organoleptic properties, providing a valuable tool for optimizing baking cycles and improving product quality.