Automation and information-measuring equipment
The method of automation quality control for bakery products making
Keywords
bakery products making
conditioners
quality of baked goods
forecasting
neural networks
neuro-fuzzy networks
Abstract
The basic qualitative parameters of flour and process variables that affect the quality of finished products are suggested in the article. The feasibility of predicting the results of implementation of the basic technological operations is considered. The automation quality control method for bakery products making is proposed.
How to Cite
[1]
“The method of automation quality control for bakery products making”, Вісник ВПІ, no. 2, pp. 10–13, Nov. 2010, Accessed: Oct. 30, 2026. Available: https://visnyk.vntu.edu.ua/index.php/visnyk/article/view/1384
