OPTIMIZATION OF CONTINUOUS DOUGH-KNEADING PARAMETERS USING AI (NEURAL NETWORKS AND MACHINE LEARNING ALGORITHMS)
DOI:
https://doi.org/10.30890/2567-5273.2025-37-01-027Keywords:
continuous dough kneading, artificial intelligence, neural networks, machine learning, production automation, dough rheology, parameter optimization.Abstract
1. Problem Statement. Continuous dough kneading is vital in baking, influencing dough structure and final product quality. Traditional methods often lead to inconsistent dough, especially at large production scales.2. Analysis of Recent Studies. Many puMetrics
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