ADAPTIVE.Proofing: Embedded real-time algorithm to eliminate proofing inconsistencies through mathematical modelling

The proofing process is a complex and necessary step in the baked food industry and has a big impact on the quality and shape of the final product. As it is the final process before baking. In this process, the dough is left to rise in a controlled environment where the conditions are suitable for the natural chemical processes to occur in the dough, which result from the irreversible interaction between the yeast and the components of the dough (mainly carbohydrates and sugars), producing carbon dioxide and ethanol. Carbon dioxide gets trapped inside the structure of the dough, leading it to rise during the process, while ethanol evaporates during the baking process.\\ This research focuses on developing a model that, based on literature and experimental results, attempts to find a mathematical model that is able to interpret the dough volume rate evolution over time, given the chamber conditions, such as temperature and humidity, and the yeast content of the dough itself. In addition to this goal, the mathematical model is then integrated every 10 seconds and extrapolated in the future, resulting in a fundamental tool to be run on UNOX ovens' control panels. Such a tool will help bakers extend or shorten proofing times, overcoming proofing consistency issues caused by frequent door openings or environmental conditions fluctuations.