Bread baking monitoring by smart sensory system: a feasibility study

Abstract

The concepts of process optimization and product innovation are revolutionizing consumers' needs both at home and on an industrial level, pushing the scientific research to the development of smart products. In this context, this paper describes the realization and the preliminary testing of an E-Nose prototype for bread baking monitoring. More in detail, it explored its potentialities in the discrimination of different bread cooking status aimed at the development of an E-Nose module to be implemented in smart home appliances for the on-line monitoring of baking progress. The feasibility study proved, with accuracies close or above 95%, that the E-Nose prototype can monitor odour alterations occurring during baking and identify the achievement of bread optimal cooking.